Uh, this was really supposed to be Blueberry Walnut Maple Granola, until I found out that I used up all of my walnuts on the previous batch. So could you all just pretend that all of those pecans that you see in the pictures are really walnuts? I'd feel ever so much better if you would just play along. Good, I'm glad that's out of the way now. Welcome to today's post. I can't tell you what a pleasure it is to have a great batch of granola squirreled away in the pantry. Especially if it's Blueberry Pec-uh, I mean Walnut Maple Granola. You won't want anything else for breakfast besides some vanilla yogurt and a heaping pile of Blueberry-uh-Nutty Maple Granola. It's simple to make, honest. You take some oats and douse them with some maple syrup and vegetable oil, then a dusting of cinnamon and a sprinkle of walnuts- or nuts of your choice. (Pecans are also good.) Toast it for a good half hour, stirring here and there. When the house smells like an Autumn weekend in Vermont, take it out and stir in some dried blueberries. (You can make your own dried blueberries by setting your oven temp to 150 and baking them on a cookie sheet for about ten hours.) Now go ahead and grab a handful. I'm going to the store. You know what I'm out of. Walnuts. And pecans now, too. At least I've got my Granola.
Money Saving Tips:
Did I mention you can substitute other nuts if you don't have walnuts? (Pecans, anyone?) Well, you can. And the same goes for berries. Use what you've got and what's on sale. Amen, sistuhs. Oh, and real maple is best but pancake syrup works in a pinch.
Blueberry Walnut Maple Granola
Estimated Cost: $4.00 for 5 cups
4 cups old fashioned oats
1/2 cup plus 2 tablespoons maple syrup
1/3 cup vegetable oil
1/2 teaspoon cinnamon
1 cup chopped walnuts
1 cup dried blueberries
Preheat oven to 350 degrees. Coat a large cookie sheet with cooking spray. Scatter oats on cookie sheet. Toast oats for ten minutes, stirring every couple of minutes. In a medium bowl, combine syrup, oil, and cinnamon. Pour over oats and continue to toast, stirring often, for thirty minutes. Remove from oven and stir in berries. Let cool on counter. Store in airtight containers.
Next Up: Honey Vanilla Caramel Apples