I’m very picky about granola. Chunks to big? Out. Almonds? Nope. Extra sweet? Heck no — this is a breakfast food, remember?
But it’s very hard not to succumb to that tempting aisle of products, especially when every other week there’s a new granola on the shelves. And as I reach for it, I think, This time. This will be my perfect granola.
It never is, of course, and I’m left with a half-eaten bag and a full case of regret.
When I remember, I make my own. Given my busy schedule, this is easier said than done. It’s not that granola takes a long time – an hour tops, most of it hands-off – it’s that I just seem to completely forget about it until breakfast the next morning.
My favorite versions right now include flavored honeys and a touch of dried fruit. Too much dried fruit makes it too sweet and sticky for me, but I like the burst of sweetness small fruits like blueberries, currants, and chopped apricots bring to the oats. This flavor, using Lemon Honey Creme, dried blueberries, and lemon zest, reminds me of my favorite muffin.
I add the blueberries after the granola has cooked, and you’ll probably want to do this as well. While cooking the blueberries with the oats helps spread out their flavor, it also can turn them into overly dry bits that taste like the scorched bits under a stove burner. So you probably want to avoid that.
Lemon Blueberry Granola
1/2 cup butter
1/2 cup Lemon Honey Creme
4 cups rolled oats
1 cup chopped walnuts
1/4 teaspoon salt
1/2 cup dried blueberries
2 teaspoons lemon zest, optional
Preheat oven to 300 degrees and line two baking sheets with parchment paper.
In a small sauce pan, melt together butter and honey creme.
Mix together oats, walnuts, and salt in a large bowl. Drizzle over butter mixture and stir well to coat.
Spread onto baking sheets and bake for about 30 minutes, rotating baking sheets halfway through.
Remove from oven and immediately scatter blueberries and lemon zest, if using, over the top of the granola. Stir quickly and then press granola down, to help form large chunks.
Let cool completely, and store in airtight containers, preferably glass.
Makes 2 quarts.
This post is part of my continuing relationship with Honey Ridge Farms and their Spread the Love campaign.