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Gluten Free Granola With Dried Blueberries Ingredients: 3 cups old-fashioned oats 1 cup coarsely chopped pecans 1/2 cup unsweetened, organic shredded coconut 3 tablespoons (packed) brown sugar 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt 1/3 cup Maine honey 2 tablespoons vegetable oil 1 cup dried Maine blueberries Directions: Preheat oven to 300 degreesF. Line rimmed baking sheet with parchment. Mix first 8 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss with your hands. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack to cool, stirring every once a bit. Once you can touch the granola with your hands, mix in fruit. Store in the fridge, airtight. We give this in a full Breakfast Basket with certain promotions including our Elopement/Silver Wedding Anniversary package.  Recipe Summary: Yield: This would serve 4-6 Prep Time: 1 hour Cook Time: 40 min. Comments: Other recipes by Oakland House Cottages by the Side of the Sea: Infusion Of Fresh Anise Hyssop And Candied Anise Hyssop Sprinkles Vanilla Cake For Fresh Anise Hyssop Marscapone Frosting Fresh Anise Hyssop Mascapone Frosting For Vanilla Cake Lemon Verbena Infusion (a Flavored Simple Syrup) Blueberry Compote For Lemon Verbena Scented Pound Cake Lemon Verbena Scented Pound Cake With Blueberry Compote | |
Recipe Provided By:
Oakland House Cottages by the Side of the Sea Brooksville, ME Brooksville Bed and Breakfast Inns |