So today marks week 2 of the blueberry edition Heather’s Meatless Monday party, which requires us not to make a new recipe with blueberries, but to choose one of the other participant’s recipes to make.
With so many amazing-looking recipes, it was really hard to choose one! Since we went the sweet route last Monday, we decided to make a more savoury blueberry dish this time around. We still had a big bunch of cilantro left over from our salsa-making expeditions, and had just bought some fresh tomatoes at the grocery store, so when we saw Lindsay’s blueberry salsa we knew it was meant to be!
What a fabulous recipe! It had just the right amount of balance between sweet and savoury, and the perfect level of heat- and it came just in time since we had just run out of our own salsa 🙂 Thanks Lindsay!
And of course don’t forget to head on over to visit Heather at Better With Veggies to check out what everyone else has been up to this week!
Now on to the other half of this post! Which is, if you haven’t already deduced from the title, more granola!
Now when you read this recipe some of you might think “wait a second- this recipe is almost the exact same as their banana tahini granola recipe!” And you’re right. It is basically the exact same, just with a few ingredient swaps. So yes, we admit it, this is a bit of a cop-out recipe, but when you find a formula that works, why change it, right?
To be honest, we weren’t planning on giving you this recipe so soon after posting about our banana-tahini granola (in hopes that you wouldn’t notice how similar they are ;)) but after mentioning it in yesterday’s post and then tantalizing you with pictures of such a pretty-looking parfait, we felt we couldn’t hold out on you any longer…
So yes, this granola is basically a copy-cat of our last granola recipe, but we think it’s equally as delicious, so we’re not too upset about that 🙂
So there you have it, folks- granola version 2.0- perfect for layering in an apple parfait, or just for eating by the handful 😉
Apple Cinnamon Granola
Prep Time: 10 minutes
Bake Time: 30 minutes
Makes: ~5 cups
3 c. large-flake rolled oats
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 c. unsweetened almond butter
2/3 c. unsweetened apple sauce
2 tbsp maple syrup
1 egg white
1/2 c. raisins
Preheat the oven to 350C. Line a large baking sheet with parchment paper.
In a large bowl, combine the oats, walnuts, almonds, cinnamon and nutmeg. Stir until evenly mixed.
In another smaller bowl, whisk the apple sauce and almond butter together until smooth. Add the maple syrup and egg white and mix until everything is fully combined. Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.
Spread the mixture evenly onto the prepared pan, pressing down slightly. Bake for 15 minutes. Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks. Return to the oven and bake for another 10 minutes. Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed. Return to the oven for another 5 minutes.
Remove from the oven and allow to cool (it will get crispier as it cools).
Do you have a go-to base recipe for anything that you like to use to make variations?