Almond and Blueberry Granola, and Parfait

This week I was inspired by my friend Marty's facebook status to try making my own granola. Part my reasoning is that cereal is expensive and I eat a ton of it. I'm sort of experimenting with an alternative.


























I just realized that the depth in this picture is strange - that spatula looks huge!


Anyways, I searched around the internet for a homemade granola recipe I liked and eventually adapted one to suit me. It turned out pretty well, but I've started to realize that my oven is faster than I expect it to be. The recipe called for this to bake for 30-45 minutes, and I should have taken them out after 25 or 30 max. Instead I left them in for 35 or so and they were a little too done. Still, it was tasty and makes for a good snack. For lunch I used it in a parfait with plain yogurt and frozen strawberries.




















I want to try adding other things, but in general, I think I'm a fan of homemade granola.


Granola with Almonds and Blueberries
adapted from Joy of Baking

3 cups of old fashioned rolled oats
3/4 cup sliced or slivered almonds (I chopped them)
1/2 tbs ground cinnamon
1/4 tsp salt
2 tbs canola oil
1/2 cup maple syrup
3/4 cup dried blueberries

Preheat oven to 325 degrees F. Combine the oats, almonds, cinnamon, and salt in a bowl. Separately, combine the oil and syrup. Pour the wet ingredients over the dry ingredients and stir to combine. Spread the mixture evenly on a greased or parchment lined baking sheet. Bake for 25 minutes (or more, depending on your oven). Use a spatula to slide the granola off the baking sheet and into a bowl. Add dried blueberries and stir to combine.
Serve with milk, as a cereal, or with yogurt and other fruit, or simply munch on it.