I hope everyone had a great weekend!!!
We’ve got one more week of summer left before we hit the ground running and kickoff the Fall Fundraiser season and to be honest I’m ready.
To celebrate the end of our summer the husband surprised me with a fun little weekend trip out to East Texas this past Saturday. We started off our day with a trip to Dallas to stop a Jimmy’s Italian grocery store to stock up on some of their House Made Hot Italian Sausage, Pasta, Italian Coffee Beans, and of course indulge one of their famous sandwiches. Mmmm it was good!
Then we headed out East towards Longview, Texas for an afternoon wine tasting, relaxing, and dinner at Enoch Stomp Winery.
It was a wonderful day and a perfect way to end our summer.
The other day I asked the Husband if there is anything he would like me to make him before we get crazy busy. I though he would say Chicken Cobbler… He always requests chicken cobbler. Instead he said, “Something with Blueberries, I love blueberries!”
Ok I can do that. 🙂
The first blueberry treat I made was some granola. This Blueberry Nut Crunch Granola is packed with almonds, pecans, flaxseed, cinnamon, honey, and dried blueberries and it’s perfect for those early mornings when running out the door. Also if you store the granola in small jars they are the perfect size to fit in the cup holder of your car.
Be sure to tune in Friday because I’ll be posting a recipe for Cinnamon Swirl Blueberry Coffee Cake. Yum!
Homemade Blueberry Nut Crunch Granola
1 Cup Raw Almonds, divided
1/2 Cup Pecans, roughly chopped
3 Cups Old Fashioned Oats
1/4 Cup Flaxseed
1/3 Cup Brown Sugar, packed
1 Teaspoon Cinnamon
3/4 Teaspoon Kosher Sea Salt
1/3 Cup Honey
3 Tablespoons Coconut Oil
1/2 Teaspoon Vanilla
3/4 Cup Dried Blueberries
Preheat the oven to 350 and line a baking sheet pan with parchment paper or a non-stick baking mat.
Add half the almonds to the bowl of a food processor and chop up very, very fine. Roughly chop the remaining almonds and pecans. Then add all the chopped nuts, Oats, Flaxseed, Brown Sugar, Cinnamon, and Salt to a large bowl.
In a smaller bowl add the Coconut oil and Honey and heat in the microwave for 15-20 seconds until the coconut oil had melted, stir to combine. Add the vanilla to the honey and coconut oil then pour into the bowl with the nuts, oats, and spices. Stir the mixture until everything is evenly coated then fold in the dried blueberries.
Spread the granola in an even layer onto to the lined sheet pan and bake for 10 minutes. Stir everything and spread back in an even layer then bake for another 15 minutes, until golden brown. Remove from the oven and allow to cool completely.
Break the granola into small pieces and store in air tight jars.
Makes about 5 cups.