A zesty ginger granola is the perfect recipe for a simple Sunday brunch.
Brunch doesn’t always have to be an extensive affair. Sometimes you want something a little simpler than the standard rich egg dish. A glorified granola with fresh yogurt perhaps? This week we’re featuring Almond Ginger Granola with Blueberries from So Good and Tasty, the perfect recipe for an easy and healthy brunch this weekend. Of course, you can still make a side of eggs if you want.
Do you ever go through food phases? I totally went through a granola phase for awhile. Then all of a sudden one day that ended and I haven’t made a single batch of granola for about a year… until now.
It’s not that I traded in my tasty homemade batches for convenient store bought versions. I just stopped eating and/or craving it for some reason. Then one beautiful late August weekend we decided to go camping with some friends of ours and they just so happened to bring along a nice large batch of granola. It was beyond delicious and I found myself shoveling handfuls into my mouth and wondering why (and how) I had gone so long without.
Fast forward to last week and I finally managed to get a recipe from my friend, which resulted in me making a large batch of the stuff on Monday, so that I’d have something healthy and delicious to snack on while flying to the east coast. In fact, I’m probably munching on some right now as your reading this and it’s good, very good.
I’ve made lots of changes to the original recipe and many of the changes are actually ones my friend made too. Substituting the peanut butter and peanuts for almond butter and raw almonds was the main change. I love that the ratio of nuts to oats makes this a great snacking granola, but definitely serve it with yogurt or milk too. I’m bringing it along on the plane, but I’m curious, what kinds of snacks do you travel with?
Almond Ginger Granola with Blueberries
inspired by the kitchn
about 8 cups granola
- 3 cups old fashioned rolled oats
- 2 cups whole raw almonds
- 1/2 cup hulled raw pumpkin seeds
- 1 cup wheat germ
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoon ground ginger
- 1/2 cup honey
- 3/4 cup almond butter
- 1 1/2 teaspoons vanilla
- 1/2 cup olive oil
- 3/4 cup dried blueberries
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, combine oats, almonds, pumpkin seeds, wheat germ, salt, cinnamon, and ginger.
In a small saucepan, warm the honey until very runny. Turn off the heat, stir in the almond butter and vanilla until smooth.
Pour the honey mixture over the oat mixture. Pour in the oil, and stir thoroughly until everything gets wet.
Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking. Transfer the granola to a large bowl and add the dried blueberries, tossing to combine. Store at room temperature tightly covered.
Sunday Brunch is an ongoing series featuring brunch recipes from some of our favorite food blogs around the web. New recipes every Sunday, so that you’re ensured a gourmet weekend. Bon appetit!
Images: So Good and Tasty