Blueberry Ginger Oat & Quinoa Granola with Lemon

Inspired by the great success of my Cherry Almond Granola, and having run out (after much Greek-yogurt-breakfast & handfuls-for-snacks gobbling, plus a prezzie for Mum), it was time for a new granola.

And I wanted to play around with the flavours; the idea of ginger & lemon zest in a granola had been calling to me (read: keeping me up at night with delight), and I had dried blueberries on hand.  Perfect for a granola experiment!

I also thought quinoa would add a nice crunch to granola, kind of like cornmeal/polenta does in my crisp topping, so I tossed it in there with the oats.  Next time I might try a multi-grain granola…

Well, let me tell you, this has such a ginger zip, it’s awesome!  And when I opened up the oven, a huge waft of lemon came floating out.  Mmmm.

I challenge you to go forth and experiment, make up your own granola and enjoy!!!!  And if you want to try out a pretty tasty blueberry, ginger & lemon combo, this is the one for you.

Blueberry Ginger Oat & Quinoa Granola with Lemon

Adapted from David Lebovitz’s Top Granola Recipe and Chowhound’s How to Make Granola

Dry Ingredients

• 2 c. rolled oats
• 1 c. uncooked quinoa (rinsed and drained throughly)
• 1 tsp. sea salt
• 1 tsp. cinnamon
• the zest of 1 lemon
• 2cm (about 1″) nub of ginger, zested
• 1/2 c. dried blueberries
• 1/2 c. crystallized ginger, chopped
• 1/4 c. cashews, chopped
• 1/4 c. almonds, chopped

Wet Ingredients

• 1/4 c. applesauce
• 1/3 c. maple syrup
• 1 Tbsp. roasted walnut oil (optional, or feel free to replace with coconut or vegetable oil)
• 2 tsp. vanilla extract
• 1 tsp. almond extract

Preheat oven to 300F.

In a large mixing bowl, combine Dry Ingredients.

In a pot over medium heat, combine Wet Ingredients, and heat until warm.

Pour the applesauce mixture over the oat mixture, and stir until all ingredients are thoroughly combined.

Spread the granola onto a Silpat-lined baking sheet, and bake at 300F for 40 minutes, stirring every 10 minutes, until the granola is browned (a pair of tongs is a great tool for this).

Let cool completely and store in an airtight container for up to a month.

Eat out of hand, with Greek style yogurt and fruit, or turn into cookies, and enjoy!