Usually after the holidays I feel like there’s a ‘clean slate’ ahead of me and there’s time to get organized, but that would not be the case this year. We have been scrambling with all kinds of crazy….sickness, a child with a strange allergy reaction, school delays, juggling events & event re-schedules, etc, etc, etc. There’s not a lot that I can control on any one given day, but I can control what foods we’re eliminating, what foods we’re experimenting with and the meals I’m serving (for the most part anyway). I have been excited about a lot of our new food finds & am loving this Blueberry Homemade Granola recipe. My favorite features on this recipe are that it’s NO-BAKE (bingo), It’s super easy to make (YAY) and it tastes GREAT with lots of healthy ingredients in the mix. I love that I can serve it as part of a breakfast, pack it in a lunchbox or serve it as an after school snack; anything with versatility is a win-win for any busy household.
Blueberry Granola Bites by Jodie Fitz
6 oz. slivered almonds
5 oz. blueberry Craisins
½ cup pitted dates
½ cup old-fashioned rolled oats
¼ cup sunflower seeds, salted
3 tablespoons flaxseed
3 tablespoons honey
½ teaspoon vanilla extract
Non-stick cooking spray
Coat an 8×8 glass dish with a heavy coat of non-stick cooking spray.
Add the almonds, blueberry Craisins, pitted dates, rolled oats, sunflower seeds, flaxseed, honey and vanilla extract into a food processor. Mix the ingredients together thoroughly by using the pulsating feature.
Pour the mixture into the pre-coated glass dish. Using a spoon, press the mixture tightly into the dish evenly and tightly. Place the glass dish into the refrigerator and let set for one hour. Cut the recipe into equal sized bars. Using a spatula, remove each bar from the pan and place them in an airtight storage container with waxed paper in between layers for storing.
PS ~ Got to share this recipe over at WNYT News Channel 13