So, I'm trying to create granolas in all the colors of the rainbow and decided I still had yet to create a blue granola! This granola is extremely delish- über sweet, with a blue-raspberry flavor (but all-natural!), crunchy and crispy, and bursting with bright berry notes in every bite. And the color is just too fun! Enjoy this latest Dimpled Date granola that you'll be making on repeat.
This Healthy Mixed Berry Granola completes the rainbow of Dimpled Date granolas! I already have pink/red, orange, yellow, green, even purple (in this recipe), and now blue too!
And it is absolutely delicious. I know I say this every time, but honestly I think this is one of my new favorite granolas. It's super sweet, super crunchy/crispy, and has a bright & vibrant berry flavor with a pretty blue hue. As always, it is 100% vegan, gluten-free, refined sugar free, and naturally colored. Honestly, with this granola I had a happy accident: I set the oven to convect bake instead but it actually worked and made the granola crispier (although I think at the sacrifice of some of the blue color). But it's nice to know that it works either way- convect bake or regular (conventional) bake.
Needless to say- it's a treat!
Also: wanna see some more cakes I've made so far this summer?? Keep reading!
Here are some beauties I've made over the past 1-2 months:
A Vegan/GF/RSF mirror glaze cake inspired by our family dog Colbie's colors who passed in January <3 (flavor: choco PB):
A pressed flower white velour wedding cake (flavor: baked vanilla + peach):
Sunshine Unicorn Baked Velour Cake (flavor: choco cake w/ avocado fudge frosting- all elements are edible!):
"Dreams of Iris" Rainbow Velour Raw Cake (flavor: Pistachio Cherry Vanilla):
"Botanical X-Ray" Frosted Cake (flavor: baked vanilla, lemon + lucuma):
... AND MORE to come! Stay tuned...
Back to this incredible Healthy Mixed Berry Granola:
Keep Checking Back for More Recipes, Reels + Vids, and Clothing!
Check out my other granola recipes to see substitutions you can use in this granola too. Search under the "Breakfast" category, go to the "Find Recipes - By Meal Type" tab and find the "Breakfast" section, or type "granola" in the search bar in the upper right of The Dimpled Date website to find other granola recipes and understand substitutes for each ingredient.
Also, follow me on Insta if you haven't yet! The official @thedimpleddate Instagram is now posting reels!! Also: keep posted because I'm getting into making my own sustainable, body-conscious clothes and doing thrift flips... Stay tuned for updates!
In the meantime, enjoy this granola! And enjoy the dog days of summer... like these ones are:
<3 :))
And puppies (yes, plural) updates are coming soon too!!
Enjoy!
-K.
Healthy Mixed Berry Granola (Vegan, Gluten-Free, Refined Sugar Free, Naturally Colored)
Prep Time: 15 minutes
Cook Time: 10 to 15 minutes
Total Time: 30 minutes
Servings: 3 cups (about 6 servings)
Ingredients:
-2 cups gluten-free rolled oats (AKA gluten-free old-fashioned oats)
-1/2 cup raw & unsalted nuts/seeds of choice, chopped (I used mild nuts like almonds, walnuts, and cashews)
-1/4 cup avocado oil OR melted coconut oil
-1/4 cup + 2 Tbsp date paste* OR 1/4 cup + 1 Tbsp pure 100% maple syrup
-1 tsp natural blueberry extract
-1 tsp natural raspberry extract
-1 tsp natural strawberry extract
-1/2 tsp vanilla extract
-1 tsp blue spirulina (optional // for a blue color)
-handful unsweetened raisins OR unsweetened dried blueberries OR unsweetened/unsulphured dried fruit of choice (optional // chopped, as needed)
-handful unsweetened freeze-dried blueberries OR freeze-dried strawberries OR freeze-dried raspberries (optional)
Directions:
1. Preheat the oven to 325 degrees F. If you want, you can use convect bake to get the granola a little crispier (the flavor will be the same, but the color will fade a little). Or, you can simply use the regular (conventional) oven bake setting for a less crispy but more vibrant granola. Line a large baking sheet with parchment paper or a large silicone baking mat. Make the date paste (if using) and melt the coconut oil (if using) just until liquified. Shell and chop the nuts/seeds as needed.
2. In a large mixing bowl, mix together all the dry ingredients (oats, nuts/seeds, optional blue spirulina, freeze-dried and dried fruit) using a spoon or spatula until combined.
3. Add all the wet ingredients (oil, sweetener, extracts) to the bowl with the dry ingredients and stir well until thoroughly incorporated and there are no chunks of date paste and the color is fully incorporated. To make this step easier if you're using date paste (and esp. if you use coconut oil), melt the coconut oil and date paste butter together in a small saucepan over very low heat, stirring, until just liquified and smoother (the date paste won't incorporate fully and this is OK). Allow this mixture to cool slightly before pouring into the dry ingredients and adding the extracts and mixing well.
4. Spread out the granola onto the lined baking sheet into a single even layer.
5. Bake the granola in the preheated oven (at 325 F) for 10 to 15 minutes, flipping once halfway through.
6. Allow to cool (the granola will form clusters and the flavors in the granola will develop further as it cools).
7. Serve with unsweetened coconut milk yogurt or dairy-free yogurt/kefir of choice and fresh fruit or serve with unsweetened plant milk. Or, sprinkle on top of a vegan berry smoothie. Or enjoy this granola on its own. Enjoy!
Store leftovers in an airtight container in the fridge for up to 3 weeks. Will keep in an airtight container at room temperature for less time.
NOTES:
*to make homemade date paste: blend together 1 cup tightly packed dates (pitted) + 1/4 cup filtered water until a thick, smooth, sticky paste forms, scraping down the sides as necessary. Then measure out the amount required by this recipe.
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