Blueberry Almond Granola


I love the smell of granola slowly cooking in a warm stove.  There is nothing quite like it.  It smells the whole house of yummy goodness.  And you just can’t wait until it’s done and you can bite into the beautiful aroma and taste the delicious flavors.  This particular granola is from my all time favorite cookbook.  Every single thing I have made out of The Sweet Melissa Baking Book has been a success.  It is a book I can count on if I’m in the mood for something truly delicious. I’m looking forward to conquering every recipe.  This granola is not only good for you, but it is so flavorful and perfect with yogurt and fresh strawberries, which is how I like my granola.  You can use any dried fruit in this recipe, but I chose dried blueberries.  It was perfect.  

Blueberry Almond Granola
5 cups rolled oats
3 cups rye flakes (similar to rolled oats, you can find them at natural food stores)
1 cup unsalted shelled sunflower seeds
1 cup roasted shelled pumpkin seeds
1 cup whole natural almonds
1/2 cup dry milk powder
1/2 cup canola or vegetable oil
3/4 cup clover honey
3/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup dried currants
1 cup dried cherries  
1 cup golden raisins
(I used 3 cups dried blueberries instead of currants, cherries and raisins)
Position a rack in the bottom and top thirds of your oven.  Preheat the oven to 250 degrees. Line two cookie sheets with parchment paper or aluminum foil.
1. In a very large bowl, combine the oats, rye flakes, sunflower and pumpkin seeds, almonds, and dry milk powder.
2. In a medium saucepan over medium-low heat, whisk together the oil, honey, maple syrup, cinnamon, nutmeg, cloves, allspice, and ginger and bring to a simmer, 3 to 4 minutes.
3. Pour the hot mixture over the oat mixture, and mix well to combine.
4. Divide the granola equally between the prepared cookie sheets, spreading it evenly into a single later.  Bake for 1 1/2 to 2 hours, stirring eery 15 minutes, until golden.  Remove to a wire rack to cool completely.
5. Break up the granola into a bowl.  Add the currants, cherries, and raisins (or blueberries) and mix thoroughly.
The granola keeps in an airtight container at room temperature and in the refrigerator for up to 1 month.

Baked on June 2, 2008 | Recipe Card: breakfast, snacks | 7 Bites