Gluten Free Granola With Dried Blueberries

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

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.

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

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Brooksville Bed and Breakfast Inns