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Good granola is a real treat, and this easy stove-top version is so very nice. Start with plenty of oats, of course, and dress them up with lemon zest, fresh thyme, and a heap of gorgeous dried blueberries. The result is wonderfully fragrant and irresistible. Eaten for breakfast, it's a seriously lovely way to start your day. Try it on tofu mousse for instant morning meals—you won't be sorry.

Because dried blueberries are so expensive, using seeds (here, sunflower and pumpkin) instead of nuts (and canola oil instead of pricier fats) maintain satiety while keeping the cost down a little. But follow your bliss and customize your toss-ins to include whatever you love best. And of course, a little goes a long way.

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Blueberry, Lemon and Thyme Granola

Print the recipe

yields one quart

1/2 cup hulled unsalted pumpkin seeds (pepitas)

1/2 cup hulled unsalted sunflower seeds

2 cups rolled oats

1/2 cup dried wild blueberries

1/2 cup dried unsweetened shredded coconut

zest of one lemon

1 tsp fresh thyme leaves

1 TBSP canola oil

2 TBSP brown rice syrup

1 tsp vanilla extract

generous pinch fine sea or kosher salt

Heat a large, dry, nonstick skillet over medium heat. Add pepitas and sunflower seeds. Dry toast, tossing every minute or two, until pepitas begin to lighten. Add oats, blueberries, coconut, lemon zest, and thyme leaves. Continue to toast, tossing every minute, until the oats are toasted.

Meanwhile, whisk together oil, syrup, and vanilla (measuring the oil before the syrup will help the sticky syrup slide out of your measuring spoon). When the granola mixture is toasted, pour wet ingredients over and stir to combine thoroughly. Let cook two to three more minutes, stirring frequently.

Transfer mixture to a parchment-lined baking sheet and spread out. Sprinkle salt evenly over the whole thing. When cool, break apart and store in an airtight container.

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