Blueberry Kitchen: Contemporary Recipes from the Culinary Institute of America

Dried Blueberry Granola

Ingredients Measure Weight
Rolled oats 2 cups 14 oz.
Whole wheat flour ½ cup 4 oz.
Brown sugar ⅓ cup 3 oz.
Maple sugar ¼ cup 2 oz.
Coconut, unsweetened 1 cup 5 oz.
Sesame seeds 1 Tbsp. ½ oz.
Flax seeds 1 Tbsp. ½ oz.
Almonds sliced ¾ cup 5 oz.
Canola oil ½ cup 5 oz.
Honey ¾ cup 6 oz.
Blueberries, dried 1 cup 7 oz.

Method

  1. Preheat oven to 250°F.

  2. Mix all the dry ingredients except the blueberries.

  3. Mix the oil and honey in a bowl to combine; add to the dry mixture. Mix to combine thoroughly.

  4. Spread on a sheet pan and bake until toasted and golden; this could take up to 2 hours. Stir frequently to break up any lumps.

  5. Stir in the blueberries and bake for another 15 minutes.

  6. Cool and store in a sealed container.

Yield: 8 cups

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