Blueberry Pancake Granola

Surprise, surprise. I've gone and combined my two favorite flavors again: blueberry and maple in a crunchy breakfast and snack-time treat. While there's something unbeatable about this combination when there's salted butter and griddle-d carbs involved, I love using these flavors in other types of breakfast foods and baked goods! (E.g. See blueberry pancake loaf & a post I wrote while high on sugar here.) Granola was a natural progression.

This past weekend was the RVA Swappers monthly swap event; and as usual, I hadn't planned ahead. Since I like to bake, I mostly bring baked goods to these events---it means I can bake, taste and then give the rest away (a win-win). I quickly, under pressure, decided on granola: it's easy to make a lot of, the ingredient list is simple, it's naturally gluten-free (check the oats' label!) and relatively healthy.

Another non-surprise: I loved this granola and was so glad that I made enough to keep for my breakfasts this week. The weather has been in the 80s and I've happily shifted my breakfast cravings to smoothies and yogurt bowls with cool, fresh fruit.

This cereal is sweetened with pure maple syrup and the blueberry is twofold, in an optional freeze-dried powder and the dried fruit added at the end. There's a touch of olive oil, which I've been using in my granolas ever since reading and making this (ridiculously addictive) granola featured on The Kitchn. It adds a great depth of flavor and I swear it makes the oats toastier! I also used three different nuts this time around---almond, cashews and pecans---but you can use your favorite.

The best part of attending RVA Swapper events because of the inspiration I leave with. One of my favorite swaps was a jar of pickled onions, pickled with HOMEMADE apple cider vinegar. I adore most things pickles and I've considered taking a stab at it, but it never crossed my mind to also make my own vinegar. The woman said she simply gathered her apple scraps throughout the fall in a large tub, added some vinegar to get it started, and in a few weeks: voila! In exchange for my granola, I also received black pepper strawberry jam, vanilla salt, gluten-free coffee cake and a homemade peach cocktail. Quite a mix of treats!

Blueberry Pancake Granola

Servings: about 6 1/2 cups

3 cups old fashioned oats
1 1/2 cup crispy rice cereal
1/2 cup cashews, chopped
1/2 cup almonds or pecans, chopped
1/2 cup unsweetened shredded coconut
3/4 cup pure maple syrup
1/4 cup light olive oil (can sub coconut oil)

2 tablespoons freeze-dried blueberry powder*

1 teaspoon vanilla extract
1/4 teaspoon maple extract for an extra oomph

1/4 teaspoon ground cinnamon

Pinch ground cardamom (optional)

1/2 teaspoon sea salt

1/2 cup dried blueberries, chopped
*I bought blueberry powder from Nuts.com (also good in smoothies). Alternatively, you could toss some freeze-dried blueberries into a food processor/blender/spice grinder to turn them into a powder. The addition of the powder intensifies the blueberry taste, but is optional!

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the oats, rice cereal, any raw (not roasted/toasted) nuts. In a separate medium bowl, combine syrup and oil. Then add blueberry powder, extracts, spices and salt. Whisk until syrup and oil has emulsified, then pour over the large bowl of dry ingredients. 
• Slowly stir with a wooden spoon or spatula until the entire oat mixture is covered. Dump out granola mixture on the prepared baking sheet, and spread out in an even layer so that it bakes evenly.
• Bake for a total of 25-30 minutes, using the following directions: Place granola in oven for 10 minutes, remove and stir/flip granola around (taking extra care of the edge pieces so they do not burn) and place back in the oven. Repeat and second time (another 10 minutes). Before placing the mixture back in the oven the third time, scatter any reserved, previously roasted nuts on top, along with the shredded coconut. Bake for another 6-8 minutes. DO NOT BURN COCONUT! It is best to hover over the oven these last few minutes. When the coconut has slightly browned and toasted, remove the baking sheet from oven and allow the granola to cool. (It will harden and crisp up as it cools.) Store in an air-tight container at room temperature for 1-2 weeks; store in the freezer for an extended time (~1 month).

Notes: Inspired by Eat, Live, Run and The Kitchn