Blueberry + White Chocolate Granola - Something Edible
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Blueberry + White Chocolate Granola

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Blueberry + White Chocolate Granola


Servings: Makes about 2 lbs.

Prep Time: 15 minutes

Cook Time: 45 minutes


Flavor Base

  • 3 oz raw honey (about 1/3 cup)
  • 3 oz sugar (about 1/2 cup)
  • 2 tsps vanilla extract
  • 1 tsp cinnamon ground
  • 1/2 tsp cardamom ground
  • 1 Tbsp lavander leaves minced
  • 1 tsp Kosher salt
  • 3 oz extra-virgin olive oil (about 1/3 cup)
  • To be Baked

  • 12 oz rolled oats old-fashioned; (about 4 cups)
  • 3 oz almonds roughly crushed (about 2/3 cup)
  • 1 oz Cinnamon Toast Crunch cereal crushed (about 1/2 cup)
  • 1 oz flax seed ground (about 3 tbsp)
  • 1 oz wheat germ (about 1/4 cup)
  • Added after Baking

  • 3 oz dried blueberries (about 1/2 cup)
  • 3 oz white chocolate chips (about 1/2 cup)

  • Instructions: Preheat the oven to 300F. Run one-third (4 oz) of the oats thru a mini-prep until it becomes a very coarse flour (about 5-6 pulses) and re-combine with the rest of the oats, almonds, cereal, flax and wheat germ. Set aside.

    Dump honey, sugar, vanilla, cinnamon, cardamom, lavender and salt into a saucepan over medium heat and stir occasionally until sugar is mostly dissolved. When the syrup just starts to boil, drizzle in the oil and slowly whisk it all together until (mostly) combined. Oil and sugar burns are both no fun; do be careful!

    Integrate the flavor base into the oat mixture to be baked and spread evenly onto a parchment (or silpat)-lined half sheet pan. Bake 45 minutes, stirring every 15 minutes. When nicely browned & nutty smelling, remove pan from oven, stir in blueberries and let cool in the pan for 10 minutes. After it's all cooled a little bit gently stir in the white chocolate chips and press the granola back into pan to let completely cool. When cool, store in something airtight for up to a week, or freeze if storing longer.

    Notes: All ounce measures are by weight unless otherwise noted (yes, even the olive oil).

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