This Blueberry Cashew Granola makes one heck of a tasty (and easy) breakfast for busy, weekday mornings!
We made it! The first week back after the holidays is always the hardest. Plus, we’ve been packing up all of our holiday decorations this past week, and that just makes me sad. (We have way more Christmas decorations than one family should ever have.) But on the flip side, there’s also something nice about packing away the ornaments and decorations. The house is clean and uncluttered again. All of the cakes and treats have either been eaten or frozen for a couple of weeks. And we’ve also turned our focus towards healthy dinners like this Healthy Spinach Artichoke Soup. (That soup is our favorite detox meal after the holidays, and we make a huge batch of it every January.)
Greek yogurt is one of our go-to weekday breakfasts, and we often make granola to crumble on top. I like the extra little bit of texture from the toasted oats, nuts, etc. Normally, this Maple Pecan Granola is our favorite flavor, but I decided to mix it up this past week. I added in some dried blueberries and cashews, and I subbed the maple syrup out in favor of honey. Oh, and I read a little trick somewhere about tossing the granola in an egg white right before it’s done baking. Holy cow! I love that little trick, and I’ve definitely added it to our granola-making routine!
So the extra egg white helps create clusters of granola. Granola sometimes ends up with little clusters on it’s own, and Laura and I love picking those clusters out when the granola is cooling on the countertop. But the egg white addition turned the entire tray into clusters! Seriously. I was able to pick up big chunks of granola and then break them into smaller “crumbles” when I packed ’em away into the container. (Of course, we might have sampled one or eight of those clusters in the process!
I’ve gotta say that this Blueberry Cashew Granola absolutely rivals our Maple Pecan version. It’s so different, and both are quite tasty…but I strongly suspect this Blueberry Cashew Granola version has earned a spot in the regular rotation of granolas in our house. Do you make granola? If not, then start. Seriously! It’s surprisingly easy to make a big batch, and it stores quite well in an airtight container on the counter. (We sometimes freeze half of the batch if we know it’ll be a while before we get to it.)
And homemade granola over yogurt is one heck of an awesome (and easy) breakfast! It’s pitch-black dark outside when we wake up on these cold, January mornings…but knowing that I’ve got a batch of this Blueberry Cashew Granola downstairs makes getting out of bed a little easier. Well, that and the cup of strong coffee that I know is waiting downstairs, too. Have a great week, my friends!
Blueberry Cashew Granola
- 3 cups rolled oats
- ½ cup unsalted raw cashews coarsely chopped
- ½ cup sliced almonds
- 1 cup unsweetened coconut flakes
- ½ cup olive oil
- ½ cup honey
- ⅓ cup brown sugar
- ¼ cup whole flax seeds
- ½ tsp cinnamon
- 1 large egg white whisked until frothy
- ¾ cup dried blueberries
- Preheat oven to 350°F.
- Using a large bowl, add all ingredients except for egg white and dried blueberries; stir until well combined.
- Spread mixture onto a foil-lined sheet pan.
- Bake for 25 minutes, stirring after 15 minutes.
- Transfer granola back into mixing bowl. Add dried blueberries and egg white; mix until well combined.
- Spread granola back onto sheet pan. Bake for 10 more minutes.
- Let granola cool completely before sealing in an airtight container.