Very Blueberry Granola with Yogurt Clusters

My classic home-cured dry cereal direction gets a fruity twist: with triple blueberry goodness! Blueberry jam, dried blueberries, and freeze-dried blueberries to be precise, and home-cured yogurt clusters that take this dry cereal from standard to extraordinary!

Talk about a novel granola: gently sugared with sirup and tossed with blueberry jam and ground up freeze-dried blueberries and baked till toasty and golden brown. It’s seriously my new favorite dry cereal, I like sprinkling it on dairy product within the morning or munching on handfuls within the afternoon (where the refined sweetness is enough to satisfy the afternoon cravings).

I seriously packed all the blueberry flavor I might manage into one flavorsome dry cereal. The fundamental direction is customized from my favorite dry cereal direction (very just like the one we tend to enclosed in our book as a aspect direction for our superb dry cereal chocolate chip cookies.)

It’s a direction I’ve changed before, antecedently reworking it into cooked almond & chocolate dry cereal and spicy cake dry cereal, however this point, I went tired with the fruit.

The dry cereal base is pretty classic, with cooked oats, dried coconut, flower seeds, sliced almonds and pecans (though you'll be able to confusion the daft just about anyway you like). Toss the oats-n-stuff with a heat mixture of sirup, blueberry jam (if you’re employing a home-cured blueberry jam that’s notably chunky, I like to recommend puréeing it first), oil and a splash of vanilla, then stir till the mixture is totally coated. Oh, and a generous pinch of ocean salt!

INGREDIENTS

• 3 cups old fashioned rolled oats
• 1 cup shredded unsweetened coconut
• 1 cup mixed nuts (I used a mix of sliced almonds and chopped pecans)
• 3/4 cup sunflower seeds
• 1/3 cup blueberry jam, puréed if chunky
• 1/3 cup pure maple syrup
• 1/4 cup vegetable oil
• 1/2 cup (1/2 ounce) freeze-dried blueberries, pulverized* (about 3 tablespoons finely ground)
• 1/2 cup (3 1/2 ounces) yogurt chips
• 3/4 cup dried blueberries
• 1/2 teaspoon vanilla extract
• 1 teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Line a large baking sheet with aluminum foil; lightly spray with cooking spray.
2. In a large bowl, toss together oats, coconut, nuts and sunflower seeds until evenly distributed.
3. Combine blueberry jam, maple syrup, oil and vanilla in a microwave safe bowl or glass measuring cup. Microwave for 45 to 55 seconds until hot. Pour over oat mixture and toss to coat. Sprinkle with sea salt and 2 tablespoons ground freeze-dried blueberries and stir until evenly coated.
4. Spread into an even layer on prepared baking sheet.
5. Bake for 45 to 60 minutes; stopping every 15 minutes to stir and redistrubute the granola (the edges will cook faster than the center, so stirring ensures the whole batch gets cooked evenly). Bake until granola is deep golden brown and no longer seems moist; any residual blue tint from the blueberry jam should be baked out at this point too. Watch it carefully during the second half of baking, as it can go from not quite done to burnt in a matter of minutes.
6. Let cool completely, stirring every 5 to 10 minutes to break up any large clumps as it cools. Set aside about 1 cup of granola for clusters.
7. For yogurt clusters, place yogurt chips in a microwave safe bowl and microwave on 50% power, stirring every 15 to 20 seconds, until melted and smooth, about 1 minute.
8. Stir in remaining 1 tablespoon freeze-dried blueberries. Sprinkle in 1 cup cooled granola and fold until evenly coated. Drop bite-sized clusters of oat mixture onto a parchment-lined baking sheet; let cool until set, about 15 minutes.
9. Combine granola with yogurt clusters and dried blueberries. Store in an airtight container in a cool spot for up to 2 weeks.

Source https://www.loveandoliveoil.com/2018/04/blueberry-granola-yogurt-clusters.html