Make Ahead

Maple Blueberry Granola

March 29, 2012
Author Notes

My dear friend, Ralph, a connoisseur of good granola, inspired me to start making my own at home. He taught me to toast the oats first and he makes his own crunchy, addictive granola with honey, almonds and raisins. I've tried just about every concoction I can think of and have found myself returning to one granola combination over and over using my favorite sweetener and fruit - maple syrup and blueberries. —BlueKaleRoad

  • Makes 4 1/2 cups
  • 3 cups old fashioned rolled oats
  • 1/3 cup maple syrup (preferably Grade B)
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon fleur de sel or flaky sea salt
  • 1/2 cup raw pepitas
  • 1/3 cup ground flax seeds
  • 3/4 cup walnuts, roughly chopped
  • 1/2 cup dried blueberries
In This Recipe
  1. Preheat the oven to 350 degrees. Spread the oats on a rimmed baking sheet and bake for 10 minutes. Remove from oven and set aside. Keep the oven on.
  2. In a large bowl, whisk together the syrup, honey, olive oil, vanilla and fleur de sel. Stir in the oats and mix to coat. Add the pepitas, ground flax seeds and walnuts and gently mix.
  3. Spread the mixture on the rimmed baking sheet and bake for 18 minutes. Stir the granola halfway through the baking time, being sure to get the corners. Remove from the oven and let cool. Mix in the dried blueberries. Store the granola in an airtight container within easy reach for snacking.

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