Though now I come to think of it, Blueberry Pancakes are really more of a breakfast food. So I guess you could say that I’ve come full circle. I’m now just turning breakfast foods into other breakfast foods.
What could be better than blueberry pancakes? Nothing, that’s what. But the thing is, I don’t always want to eat blueberry pancakes. Sometimes I just can’t face the prospect of that long ride on the ol’ spin bike.
My favourite time to eat Blueberry Pancakes is at about 10:30 on a Sunday morning, when you’re ready for that second cup of coffee, and to maybe get out of bed. My favourite time to eat Blueberry Pancake GRANOLA on the other hand, is ALL THE TIME.
It’s got the same notes as blueberry pancakes; the sweetness and blueberry flavour from dried blueberries, and a toasty pancake-y flavour which somehow forms when you combine vanilla, pecans, cinnamon and maple syrup.
It’s got all the comforting notes that I love, but I can totally eat a bowlful of this at 7:30 in the morning, and not feel like I need to immediately get back into bed.
Aside from being a pleasant reminder of one of the greatest breakfasts of all time, this is just one damn delicious granola. It’s got just the right level of sweetness for me, as well as plenty of crunch, and it stars my new favourite dried fruit.
Have you had dried blueberries? I only just discovered them recently. They’re not cheap here in Australia, because blueberries don’t grow natively here, but DAYUM they’re so tasty!
Time for another crazy business idea! I start a line of dessert-flavoured Granolas. I call it D.F.G. … or Granolesserts….or De-cereals. The name might need some work. But I totally think it would be a winner.
What’s your go-to breakfast, on the days when getting out of bed at 10 isn’t an option? And would you buy my Dessertanola?
- 2 cups (200g) oats
- 1 cup (100g) quinoa flakes
- 1 + ½ cups (185g) whole pecans
- ½ cup (55g) flaked almonds
- ½ cup (50g) chia seeds
- ½ cup (125ml) maple syrup
- ¼ cup (65ml) runny honey
- 1 tbsp vanilla
- 1 tsp cinnamon
- 2 tbsp olive oil (or coconut oil is good too)
- 2 tsp flax seed oil (optional)
- 1 cup (125g approx) dried blueberries
- Preheat the oven to 375F/180C and line a baking sheet with greaseproof paper.
- Place all the oats, quinoa flakes, pecans, almonds, and chia seeds into a large bowl and stir to combine.
- In a measuring jug, whisk together the maple syrup, honey, vanilla, cinnamon, and oils, until incorporated.
- Pour the liquid into the dry ingredients and stir together very well. Dump the mixture onto the lined tray and spread out in an even layer.
- Bake for 25 minutes, stirring everything around halfway through the baking time.
- At the end of the baking the mixture will have browned, but may still feel a little soft - don't worry it will crisp up as it cools. Leave to cool on the tray completely, then stir through the blueberries and store in an air-tight container.