I asked my hubby what kind of granola he wanted this week. He said something with a berry. Okay, that's doable, but I don't really like dried fruit in my granola. A little is okay, but I'm not a fan of heavily fruited granolas.
My solution? Leave the dried fruit out! There are other ways to incorporate fruit if you don't mind purple-tinged granola.
1/4 c brown rice syrup
1/4 c unsweetened applesauce
1/4 c blackberry jam
3 c rolled oats
1/4 c milled flax
1/2 c almonds
1/4 c pepitas
1/4 c sunflower seeds
1/4 t salt
I started out by toasting my nuts and seeds because they are all raw. 10 minutes at 325 was plenty to get just a little color and aroma out of them.
Meanwhile, the first three ingredients were heated slowly over a low heat until well incorporated and very pourable.
The remaining ingredients including the pre-toasted nuts and seeds were combined and the syrup pour over. Fold until everything is a lovely purple color and evenly coated.
I baked the granola at 325, stirring every 10 minutes till dry. This batch took 40 minutes.
Unfortunately, the granola isn't nearly as purple as I'd hoped, but the berry taste is still there. I think next time I'll up the jam a bit but leave everything else the same.
What crazy flavors would you like to see worked into a granola recipe?