Almond Blueberry Granola


I hope you all were happy with your lowfat baked apple thingymabobby recipe I gave you last week. I hope you are feeling great about yourself, and still have a sweet tooth that is more than satisfied.


I’m doing it again this week, people — no, not the same whatchamacallit apple recipe, but something that is simple, tasty and good for you, too. I am doing a dessert for breakfast treat that you can snack on all the live-long day. You’ll be happier than a Raider fan watching the Broncos/ Patriots beat down. For you non-football fans, that translates into reeeaaalllyyy happy.

So what is it, you ask?

Almond Blueberry Granola. Yep, homemade granola is Yum to the E. Full of good stuff for your body and mind. This is so much better than buying the stuff in a bag, and I’ve made it very easy for you, so there is no excuse why you can’t make your own. I use almonds and dried blueberries, but this is one of those recipes where once you have the basic recipe, you can use any nut you want.

Dried cranberries and dried apricots taste great too. I add cinnamon, but you surely can omit that if you have an aversion to the spicy stuff. You could also add some dark chocolate chunks. Oh, I like that idea. So many options, so little time.

Oh, and now for the Dessert Diva must-get-your-booty-there, heaven-on-a-plate, good-any-time-of-day tip of the week. Waffle Brothers opened up in Boulder. Woo hoo. I used to practically live at the one in Denver, it’s just that good, people. Of course, the next logical move for them would be Boulder, where we appreciate good food, and aren’t afraid to indulge. You might just have the best waffle of your life there.

The special sugar nibs in these waffles melt into the mighty batter and crystallize onto the mighty waffle. It will make you have to take a seat, your knees will buckle right out from underneath you. I know I’m putting a lot of pressure on the Waffle Brothers to deliver the perfect treat on your next visit, but I’m sure they can back up my words.

Head on up to the Hill, and tell them the Dessert Diva sent you. I’m sure they will give you a pat on the back. What were you expecting? The mere mention of my name to snag you a free delicious waffle? Geesh, who do you think I am, Clay Fong?

Well, I think my Waffle Brothers shout-out fits in perfectly with this week’s column and recipe. Dessert for breakfast, or maybe dessert all day long. Yes please!

Now, follow the directions, put some love into it, and invite me over when it’s done.

Almond Blueberry Granola

4 cups rolled oats

3/4 cup sliced almonds (can use slivered almonds)

1 1/2 tbsp. brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon (can use more or less to taste)

2 tbsp. canola oil

1/2 cup plus

2 tbsp. pure maple syrup

1 cup dried blueberries

Preheat oven to 325. Lightly grease a baking sheet (can use parchment paper). In large bowl, combine oats, almonds, brown sugar, salt and cinnamon.

In small bowl, combine oil and syrup. Pour over dry mixture, and toss. Make sure all dry ingredients are coated. Add in blueberries. Pour onto baking sheet.

Bake for 30-40 minutes, tossing a few times in between. Granola should be golden brown. Take out of oven and let cool. Break up any clumps. Enjoy!

Note: This is great in milk, with yogurt or on its own.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to


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