Mention “blueberry festival,” and most people think of of the shores of Lake Michigan and the Maine countryside and coast.
That is, unless, they hail from East Texas.
If you’re not from these parts (that included me until three years ago), you may not know that East Texas is known for (among many things) great BBQ, bass fishing, and yes, blueberries. And my new hometown, Nacogdoches, TX, is the epicenter, and host of an annual blueberry festival where you can drown yourself in a sea of blueberry treats.
Yesterday was the big festival day, and while I had to miss it (I was on the road for 5 hour round-trip drive to the airport, delivering my parents to their flight home to California), I was able to scoop up a slew of Texas blueberries from the grocery store on my way home, as well as a giant bag of dried blueberries for a great price.
This morning I decided to whip up a quick granola, with dried blueberries, and with a hot weather twist: it is made on the stovetop as opposed to being baked!
No big Sunday brunch for Father’s day; we kept it to vanilla yogurt with the granola, fresh blueberries, and ample amounts of coffee. A Sunday celebration in many ways.
Happy Father’s Day, everyone! Get on the phones to spread some love 🙂
- 1/2 cup natural cane sugar or coconut sugar
- 1/2 cup unsweetened apple juice
- 2 tablespoons coconut oil (or olive oil)
- 3 cups old-fashioned rolled oats (GF, as needed)
- 1 cup chopped nuts and seeds
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2/3 cup dried blueberries (you can use the dried fruit of your choice)
- In a large cast iron or nonstick skillet, whisk the sugar and apple juice. Add the coconut oil. Bring to a boil over medium-high heat, and then stir for 2-3 minutes longer (or until sugar dissolves).
- Stir in all of the remaining ingredients EXCEPT the dried blueberries. Cook and stir 5 to 8 minutes longer or until granola is lightly browned, stirring frequently.
- Transfer to a large cookie sheet sprayed with nonstick cooking spray and cool completely. Break into pieces and store in an airtight container for up to 2 weeks,
- Category: Breakfast, Snack
- Serving Size: 1/2 cup
- Calories: 268
- Fat: 7.9 g
- Carbohydrates: 40 g
- Protein: 7 g