Zutaten für Blueberry Almond Granola
- Rolled Oats
- 1 cup oat bran
- Ground Flax Seeds
- 1/2 cup wheat germ
- 1 cup sliced almonds
- 1/2 teaspoon salt
- 1/2 cup honey
- Dark Brown Sugar
- Vanilla Extract
- 2 tablespoons canola oil
- 2 tablespoons water
- Dried Blueberries
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Zubereitung von Blueberry Almond Granola
- Preheat oven to 300°F (150°C).
- In a large bowl, combine 4 cups rolled oats, 1 cup oat bran, 1/4 cup ground flaxseed, 1/2 cup wheat germ, 1 cup sliced almonds, and 1/2 teaspoon salt. Mix well and set aside.
- In a medium saucepan, combine 1/2 cup honey, 1/4 cup packed brown sugar, 1 teaspoon vanilla extract, 2 tablespoons canola oil, and 2 tablespoons water. Heat over low heat, stirring constantly, until the sugar dissolves and the mixture just begins to bubble.
- Pour the honey mixture over the oat mixture. Using a spatula, ensure all oats are evenly coated. Toss to combine thoroughly.
- Spread the granola evenly into two ungreased 9x13 inch baking dishes.
- Bake for 20 minutes at 300°F (150°C), stirring halfway through.
- Remove from oven and let cool completely.
- Once cooled, gently fold in 1 cup fresh or frozen blueberries.
- Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
51g
Fat
4g
Carbs
9g
