L~o~v~e a GOOD toasty, crunchy granola! On a recent family trip to San Francisco, I had the best yogurt & 

granola combo at a fun little breakfast/lunch spot. When we returned home I had to try to recreate it!

It’s so simple!


Almond & blueberry granola - Monica Hart


My version calls for oats, almonds, blueberries and quinoa!  YES! Quinoa!

 It’s a great way to use up your pantry leftovers!

Go ahead and get creative…toss in some flaked coconut, raisins or pecans!

Okay, here’s my little recipe:

 2 1/2 cups of extra thick whole grain rolled oats

1 cup of sliced almonds

1/4th cup Quinoa

1/2 cup of dried blueberries

1/2  cup of organic honey

1/8th cup of vegetable oil

1/2 teaspoon cinnamon

1 teaspoon good vanilla


Combine the oats, almonds, quinoa and blueberries in a bowl, then spread out the

mixture on a parchment lined baking sheet.

Whisk together the rest of the ingredients and drizzle over the baking sheet.

Mix well by hand so everything is coated and gooey good.

Bake at 350 degrees for about 18 minutes until the granola is golden brown and crunchy.


Almond & Blueberry Granola - Monica Hart


Keep and eye on it so it doesn’t burn! Cool. Break up the pieces with a fork.

Yummy on plain low-fat Greek yogurt, as a cereal or ice cream topping!


Almond & Blueberry Granola - Monica Hart