Gourmet Blueberry Vanilla Granola

Gourmet Blueberry Vanilla Granola

Ingredients

  • 3 1/2 cups old-fashioned oats
  • 1 cup wheat germ
  • 3/4 cup flaked coconut
  • 1 cup coarsely chopped pecans or nuts of choice
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup canola oil
  • 1/2 cup pure maple syrup
  • 1/2 cup gourmet blueberry syrup
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup dried dates
  • 1/2 cup raisins

Directions

Preheat oven to 250 degrees F. Coat a 9×13-inch baking pan with nonstick cooking spray. Combine the oats, wheat germ, coconut and pecans in a large bowl and toss to combine. Whisk the brown sugar, canola oil, maple syrup, blueberry syrup, Vanilla Bean Paste, cinnamon and salt in a separate bowl. Pour over the dry ingredients and mix well.

Spread the oat mixture into the prepared pan. Bake for 50 to 60 minutes, stirring every 10 minutes. Pour the hot granola onto a large baking sheet and let stand until cool. Stir in the cranberries, dates and raisins. Store in an airtight container for up to 2 weeks.

 

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

Stir a couple of drops of Pure Lemon Extract into blueberry yogurt and top with this granola.

  • 560 grams old-fashioned oats
  • 115 grams wheat germ
  • 70 grams flaked coconut
  • 100 grams coarsely chopped pecans or nuts of choice
  • 100 grams firmly packed dark brown sugar
  • 120 ml canola oil
  • 120 ml pure maple syrup
  • 120 ml gourmet blueberry syrup
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 60 grams dried cranberries
  • 75 grams dried dates
  • 90 grams raisins

Directions

Preheat oven to 120 degrees C. Coat a 23×33-cm baking pan with nonstick cooking spray. Combine the oats, wheat germ, coconut and pecans in a large bowl and toss to combine. Whisk the brown sugar, canola oil, maple syrup, blueberry syrup, Vanilla Bean Paste, cinnamon and salt in a separate bowl. Pour over the dry ingredients and mix well.

Spread the oat mixture into the prepared pan. Bake for 50 to 60 minutes, stirring every 10 minutes. Pour the hot granola onto a large baking sheet and let stand until cool. Stir in the cranberries, dates and raisins. Store in an airtight container for up to 2 weeks.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

Stir a couple of drops of Pure Lemon Extract into blueberry yogurt and top with this granola.

  • 10 minprep

  • 50 mincook

  • 10cups

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Vanilla Bean Paste

Pure Lemon Extract 4oz

Pure Lemon Extract