I hosted book club on Saturday morning. I knew, since we were going to get home late from the Blackhawks game Friday night, that I wouldn’t feel like getting up to bake muffins or something in the morning. So, I tried to think of something tasty that I could make a day in advance, that would still taste fresh and “homey” the next morning. Then the idea of a yogurt bar popped in my head and I decided that would be easy enough, even if I made homemade granola instead of serving store-bought.
This Martha Stewart recipe for Blueberry Almond Granola looked like a winner and -best part ever- I could buy all of the ingredients at Trader Joe’s!! (That’s always a bonus for me…I like my tiny Trader Joe’s and hate having to go to a second grocery store for one ingredient.)
On Friday afternoon, I whipped up a batch of granola and even though I followed the directions to the letter, the granola was over-toasted. It wasn’t really burnt. (I still liked it, but I also like my toast one step below blackened.) But the coconut was really toasty and it kind of affected the taste of everything else. I didn’t feel like I could serve it to guests. So, I gave it another go and so I’m sharing the recipe and method that worked best for me in hopes that no one else will burn their coconuts.
Blueberry Almond Granola
2 cups rolled old fashioned oats
1/2 cup sliced almonds
2 tablespoons vegetable oil
2 tablespoons honey
1/2 cup shredded coconut (sweetened or unsweetened)
1 cup dried blueberries
Pre-heat oven to 350°
Place the oats and the almonds in a large bowl. Mix oil and honey in a small bowl and drizzle over the oats and almonds. Stir to coat evenly. Spread the oats and almonds on a large baking sheet and place in the oven for 15-20 minutes, stirring every 5 minutes or so. (Mine was done at 15. Keep an eye on it.)
Place shredded coconut on baking sheet and put in oven to toast separately. I left my oven door open and stirred every minute or so for about 4 minutes. You can also toast the coconut on the stove using the method explained here. Once the coconut is toasted, add it to the oats and almonds and allow to cool. Stir in the dried blueberries and it’s ready to eat! I served mine with vanilla yogurt and fresh raspberries and blackberries. I think the book club enjoyed it, too…either that or they’re a bunch of good actors!
The granola is a lot less sticky sweet than store-bought granola but you don’t really miss the sugar because the toasty, oaty deliciousness is enough. And I have to say, even my coconut-hating husband liked it!