After finally achieving success in convincing me to share my berries, little Izzy basked in glory in front of me, clearly quite pleased with herself. What a life.
You know who else is quite pleased with herself? *points thumbs at self* This girl. With my last day of teaching behind me, today I’ll be doing a little basking of my own as I attend a field trip to Brown University with my 8th graders. And then it’s just two more days until summer vacation freedom.
(I’ll be posting a cake on Friday, by the way.) But for today, let’s talk about food to propel and power us through the rest of the week. This recipe is by far the best granola I’ve ever made. I know, a lofty statement to be sure, but seriously. The flavor profile resonates with me on every level. You’ve got almond extract (plus sliced almonds) doing most of the heavy lifting, combined with dried blueberries and bits of chopped white chocolate that just take it to a whole new level.
The flavors meld together fabulously, and as a result, I’m pretty much eating this granola by the handful. You know I’ve got a container of it stashed in my bag today for snacking. It’s also completely amazing on vanilla yogurt, or sprinkled over ice cream. This has definitely turned in to my all-time favorite go-to granola recipe!
One Year Ago: Flourless Chocolate Cake
- 2 Tbsp honey
- 2 Tbsp vegetable oil
- 1/4 cup brown sugar
- 1 ½ tsp almond extract
- 2 cups old-fashioned rolled oats
- 1 cup Rice Krispies (or other crisp rice cereal)
- 1/4 cup roasted flaxseeds
- 1/2 cup sliced almonds
- 3/4 cup dried blueberries
- 2-3 oz white chocolate, finely chopped
- Preheat oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper; set aside.
- In a small saucepan over medium heat, melt together the honey, vegetable oil, brown sugar, and almond extract. Stir until sugar completely dissolves, then remove from heat.
- In a medium bowl, mix together the oats, cereal, flaxseeds and almonds. Pour in the sugar syrup and mix until oats and such are evenly coated.
- Spread evenly in as thin a layer as you can manage on your prepared baking sheet and bake for 15-20 minutes, or until the granola is lightly browned and fragrant. Let cool to room temperature and transfer to an air-tight container. Toss with dried blueberries and white chocolate to evenly disburse and enjoy!
Adapted from the Pastry Affair