I participated in an Influencer Activation on behalf of Influence Central for the U.S. Highbush Blueberry Council. I received a stipend to facilitate my purchase for my review as well as a promotional item to thank me for my participation.
Here’s a not-so-secret secret about John: he’s crazy about granola. When he was in Afghanistan, I sent him many iterations of granola– granola bars, granola cookies, different granola mixes. You name it, I sent it.
Chia seeds, flax meal, walnuts, dried fruits… there’s tons of good stuff in this granola. It’s a great way to make a small change to your snacking habits or breakfast routine.
John’s fallen in love with this this recipe, and I think you’ll love it too. Originally, the recipe had no fruits at all– it was just seeds, grains, and nuts. We’ve thrown dried blueberries into the mix because they’re a healthy superfood with minimal calories (80 calories per cup) that adds nutrition (vitamin C, vitamin K and manganese) to the granola. Blueberries also contain 3.6 grams of fiber per serving– yay for heart health!
Blueberries seem like they’re a summer berry because the US’ growing season lasts from April to September, but because the growing season is extended in South America, blueberries are in season all year long. (And you can usually find them on sale throughout the year!)
This recipe is a perfect, small change in the way you snack or eat breakfast. The fiber and protein content is filling and satisfying, and the dried fruit gives you a bit of a sweet fix without needing to add sugar to the recipe.
- 1 large bag of rolled oats (2.2 lbs)
- 1 1/2 cup coconut oil
- 1/2 teaspoon salt
- 1/2 cup honey, warmed
- 1/2 cup maple syrup (real)
- 1 cup almond meal
- 1 1/2 cup flax seed meal
- 1 cup chia seeds
- 1 cup raw sesame seeds
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 1 cup sliced almonds
- 1/2 cup walnut pieces
- 1 cup unsweetened coconut
- 1 tablespoon cinnamon
- 1 cup dried blueberries
- 1 cup dried fruit (we used mango)
- 1 cup dried fruit (we used pineapple)
- Stir the contents of Bowl 1 and Bowl 2 separately and then combine all ingredients together and mix thoroughly.
- Spread mixture on a large cookie sheet and bake at 300 degrees for 30 minutes, stirring the mixture every 10 minutes.
- Remove from oven and cool before transferring to an air-tight container.
A few serving suggestions:
- Portion into baggies or containers immediately for easy snacking.
- Freeze portions of the granola to have a healthy snack or breakfast later.
- Eat for breakfast with almond, soy, or cow’s milk.
- Add to yogurt or top ice cream with the mixture.
The U.S. Highbush Blueberry Council is sponsoring a sweepstakes from now until February 16. Enter to win a trip for two to Los Angeles for the Little Changes Kitchen Challenge with Alison Sweeney. There are a host of prizes for runners up as well including one of four $500 Whole Foods or Lululemon gift cards. Enter here and sign-up. It would be awesome if you’d win!
PS. Make your own dried blueberries with this super easy tutorial.