Recipe
Breakfast
Apple Blueberry Granola
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 5 c. Hy-Vee old-fashioned oats | ||
| 1 c. Hy-Vee walnut pieces | ||
| 1 c. Hy-Vee pecan pieces | ||
| 2 tsp. apple pie spice | ||
| ¼ tsp. Hy-Vee salt | ||
| ½ c. Hy-Vee unsalted butter | ||
| ½ c. Hy-Vee honey | ||
| ¼ c. packed Hy-Vee brown sugar | ||
| 1 c. chopped Hy-Vee dried apple slices | ||
| 1 c. Hy-Vee dried blueberries | ||
| Anderson Erickson low-fat yogurt, optional |
Directions
- Preheat oven to 300 degrees. In a large bowl, stir together oats, nuts, apple pie spice and salt.
- In a small saucepan, over low heat, melt butter, honey and brown sugar. Pour butter mixture over oat mixture. Toss to combine.
- Line 2 large, rimmed baking sheets with parchment paper. Spread granola evenly over baking sheets. Place pans in the upper and lower thirds of oven. Bake for 20 minutes, stirring every 5 minutes. Halfway through baking, move the top pan to the bottom and the bottom pan to the top to assure even cooking.
- In a large bowl, combine granola with apples and blueberries. Cool on countertop, stirring occasionally. Store in an airtight container. Serve with your favorite Anderson Erickson™ low-fat yogurt, if desired.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 15mg
- Sodium: 95mg
- Total Carbohydrates: 39g
- Protein: 6g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 2%