Lots of us love to have yogurt with granola and berries for breakfast, or in my case, lunch, and I think I’ve come up with a granola that can be served for dessert as well. When I’m out walking in the mornings is when I come up with a lot of my recipes. Last Friday, while on my walk, it came to me that granola with bourbon and vanilla added to it would make for a fantastic ice cream topper as well as yogurt topper.
First, I took everything I needed out of the pantry so I’d be organized.
Let me just tell you, it smells really good in my kitchen right now! I started with rolled oats, slivered almonds and unsweetened shredded coconut in a large glass bowl. I combined those items with my hands and set the bowl aside while I mixed together my liquids for the granola.
In a large glass measuring cup, I whisked canola oil, honey, bourbon and vanilla.
Once those were whisked well, I poured this over my oat mixture. I then added a half teaspoon of kosher salt and tossed it all together one last time before placing it on a large sheet pan covered with parchment paper and into a preheated 350 degree oven for 30 minutes. I did pull the granola out of the oven to give it a little stir about half-way through.
While the granola was baking, I diced my dried Turkish apricots and set my golden berry mix and cashews aside to be added to the granola once it had cooled for several minutes. I buy the Golden Berry Blend at Trader Joe’s and consists of golden raisins, cherries, cranberries, and blueberries.
Once the granola had cooled about 7 minutes, I added the apricots, golden berry mix and cashews to the pan and tossed it all together. Yummmmmm!
I put some in a cute little Ball jar and wrapped it with a bow to give to my friend tonight. I hope she loves it!
I may just have this for lunch tomorrow over yogurt and again for dessert over ice cream tomorrow evening. I would definitely consider serving this to guests over ice cream, it’s that good.
3 cups rolled oats
1-1/2 cups slivered almonds
1 cup cashews
1-1/4 cup shredded coconut (unsweetened)
1-1/2 cups (8 ounce gag) golden berry blend
1 cup dried Turkish apricots, diced
1/2 cup canola oil
1/2 cup honey
1/4 cup bourbon
2 teaspoons vanilla
1/2 teaspoon kosher salt
- In large bowl, stir together oats, slivered almonds and shredded coconut. Set aside.
- In a large measuring cup, whisk together oil, honey, bourbon and vanilla. Pour over oats and stir. Add salt and stir again.
- Pour oat mixture onto a large baking sheet lined with parchment paper and place in a preheated 350 oven for 30 minutes. Stir half-way through.
- Let Cool for 7-10 minutes. Add apricots, berry blend and cashews. Mix well. Store in an airtight container for up to two weeks.
Until next time, Kris