This very berry Berry Granola with Cinnamon Agave and Almonds recipe is so simple to prepare, sweetened with Wholesome® Sweeteners, loaded with dried blueberries, cranberries and tart cherries, packed with whole grain goodness, it is an incredible breakfast cereal, snack or even a salad or ice cream topping.
I’ve told you about The Blount County Girls before, they are three of my best friends here in East Tennessee. We get together, often, to celebrate anything we can think of that needs celebrating (and some things that don’t). Of course, our gatherings always include excellent food and drink. One of the gals, Donna, is very funny about food. She would refer to this granola as “sticks and twigs,” and probably wouldn’t touch it with a ten-foot pole. Linda, on the other hand, would love it! I decided to make this granola as a test for an upcoming sleepover we usually have in the Spring. Brunch is always part of our sleepover get-togethers, so this would be perfect!
Greek yogurt topped with granola is one of my very favorite breakfast or snacking treats. I make granola all the time! And really, it is so simple to do. I love the flavors of cinnamon and nutmeg in granola, and I generally sweeten it with light brown sugar and honey. This particular version of granola was inspired by the use of Wholesome® Sweeteners Organic Blue Agave Cinnamon Syrup (for that punch of cinnamon I love) and Wholesome® Sweeteners Organic Coconut Palm sugar (as a light brown sugar). I also added just a smidgen of Wholesome® Sweeteners Organic honey for a stickiness factor.
Always in my pantry are an abundance of various dried fruits. For this recipe I’ve used dried blueberries, cranberries and tart cherries. Of course, you could add whatever fruits you like. I also added a bunch of almonds, both raw slivered and sliced (because that’s what I had on-hand). The almonds toast as the granola bakes, so if you have toasted nuts, you’ll want to add them after the granola cooks. While the granola is cooling, just stir in the already toasted nuts so they will get all the sticky goodness coating them, too.
And I used extra-thick rolled oats, but you could use “old-fashioned” rolled oats (which are just a little bit thinner). I prefer the extra-thick because I like how crunchy they get when toasted.
If you can’t find Wholesome® Sweeteners Organic Blue Agave Cinnamon flavored, you could use regular Organic Blue Agave and add 1 1/2 teaspoons of cinnamon (instead of just 1/4 teaspoon) to the recipe. If your market doesn’t carry Wholesome® Sweeteners products, ask them to get them. Or you can order them online. They are all organic, fair trade sweeteners and this company is dedicated to providing sustainable, environmentally and ethically responsible, great tasting sweeteners.
- DRY INGREDIENTS
- 3 cups rolled oats (not instant)
- 1½ cups raw almonds slivers and/or slices
- ¼ cup packed Wholesome® Sweeteners Organic Coconut Palm Sugar
- 1 scant teaspoon ground nutmeg (fresh does make a difference)
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- WET INGREDIENTS
- ⅓ cup Wholesome® Sweeteners Organic Blue Agave Cinnamon syrup
- 2 tablespoons Wholesome® Sweeteners Organic Honey
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 cup dried cranberries
- ½ cup dried blueberries
- ½ cup dried tart cherries
- Preheat the oven to 300° F.
- Prepare a baking sheet by coating it with parchment paper, set aside.
- In a large bowl, add the dry ingredients: oats, almonds (only if using raw), Organic Coconut Palm sugar (brown sugar), nutmeg, salt and cinnamon.
- Stir to combine and set aside.
- In a small bowl add the wet ingredients: Wholesome® Sweeteners Organic Blue Agave Cinnamon syrup, Wholesome® Sweeteners Organic Honey, vegetable oil and vanilla.
- Stir to combine.
- Pour the honey mixture over the oat mixture and stir to combine, making sure the oats are thoroughly coated.
- Spread the oat mixture on the prepared baking sheet in a thin, even layer.
- Place the baking sheet in the oven and bake for 20 minutes.
- Stir the mixture and continue to bake for another 10-20 minutes or until the granola is light golden brown (the thickness of the oat you use will make a difference in baking time. Mine took longer, since I used extra thick oats.)
- Remove the baking sheet from the oven.
- Add the dried fruits and stir to combine.
- Allow to cool completely.
- The mixture will harden as it cools, so break it up, then store it in an airtight container
Disclaimer: Wholesome® Sweeteners provided me with samples of their products for use in creating this recipe. The opinions about their products and the company are my own.