I don’t know if this current craving is pregnancy induced or not, because this happens even when I’m not pregnant. I suspect it has something to do with the fact that I grew up eating cereal like it was one of the four food groups we learned about in school. It was not uncommon for me to eat it for breakfast, lunch, and dinner.
You think I’m exaggerating, don’t you? Believe me, I wish I was. Unfortunately, I speak the truth. I grew up in a house with two working parents who owned and operated a restaurant that was open from 6am-11pm.
Because of their schedule my brothers and I were often left to fend for ourselves for meals. That meant having a bowl (or two) of cereal for every meal was a pretty average day.
You’d think this would cause the opposite reaction and I’d be sick of cereal. Never want to eat it again after I left my parent’s house. Nope.
Once I got to college, even though the cafeteria was well-stocked with plenty of different meal options, I rarely went a day when I didn’t have at least 2 bowls of the crunchy, sugary goodness.
So here I am craving cereal again. There are worse things I could eat. I’ve given into the cravings and bought boxes of cereal here and there.
Here’s the thing, though. You know I pick out the healthiest variety I can find and of course those are the ones that are like $7.00 a box. For the tiniest little box that barely makes three bowls. Yeah, I needed an alternative.
Instead of continuing to buy boxes of the outrageously priced, organic, non-GMO, fewest ingredient cereal at the grocery store, I thought homemade granola would be a prime substitute.
I started to gather the ingredients for my standard maple cinnamon granola, and realized I didn’t have any applesauce. When I looked to see what kind of fruit I had to create a different puree, I saw frozen blueberries. That will work, I thought.
Then, I started tweaking the recipe more and more. What if I try to make this lower in sugar? I think it needs more wheat germ. Walnuts would be good. Soon, a whole new recipe was born.
Yes, you want to make this flavor of granola. Served with unsweetened almond milk and a few extra blueberries, it easily defeated my cereal craving.Print
Blueberry pie granola
Make ahead for a quick and easy breakfast!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Cuisine: American
- 3 cups old fashioned rolled oats
- 2 cups wheat germ
- 1/2 cup almonds, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup shelled pumpkin seeds (pepitas) or sunflower seeds
- 2 teaspoons cinnamon
- 1/8–1/2 teaspoon stevia*
- 1/4 teaspoon nutmeg
- 1 cup frozen wild blueberries
- 1/4 cup honey
- 1 teaspoon vanilla
- 2 tablespoons melted butter or coconut oil
- Preheat the oven to 250 degrees. Line two rimmed baking sheets with parchment paper and set aside.
- In a large bowl, mix together the oats, wheat germ, almonds, walnuts, seeds, cinnamon, stevia, and nutmeg. Set aside.
- Microwave the frozen blueberries for about one minute. Transfer to a food processor or blender and blend until smooth. (This should yield a scant 3/4 cup puree) Add the blueberry puree, honey, vanilla, and butter to a small saucepan and bring to a gentle simmer. Remove from heat.
- Pour the blueberry mixture over the oat mixture and mix until the two are evenly incorporated. Spread the mixture evenly onto the two baking sheets. Bake in the preheated oven for one hour, stirring every 15 minutes.
- Allow to cool completely before serving.
*In the first batch I used 1/2 teaspoon stevia and it was really sweet. For the second batch I used 1/8 teaspoon and it was mildly sweet. Both batches were good, so it is really your preference. If you don’t have stevia, you can substitute a few tablespoons Sucanat or even (gasp!) brown sugar. 😉
- Serving Size: 1 serving
- Calories: 325
- Sugar: 9.6g
- Sodium: 50mg
- Fat: 16.1g
- Carbohydrates: 39.3g
- Protein: 10.9g
Keywords: healthy granola