Granola Times Two

I’ve been on a serious granola kick since I finally found oatmeal here in Korea. I’ve used different varieties of instant oatmeal to make snack sized portions of different flavored granolas and yesterday came tossed together yet another option.

Blueberry Vanilla Granola

Ingredients:

• 2/3 cup original oatmeal
• 1/3 cup honey
• 1 tsp. vanilla powder
• 1/3 cup dried blueberries

Directions:

Heat honey in the microwave for 30 seconds, stir in vanilla powder until dissolved. Add oatmeal and stir steadily until all oats are evenly covered. Add to a greased baking pan and bake for 15 minutes at 350° F. Toss frequently to avoid burning. Once you remove the granola from the oven, immediately fold in dried blueberries and allow complete mix to cool.

And since that vanished before the day was over, I mixed another quick batch of granola up this morning so that we would have it for our day out in Daejeon today.  Brian’s favorite cereal is Cinnamon Toast Crunch and he wanted me to make granola WITH the cereal for him.  Instead, I came up with a recipe that would duplicate the taste, without actually adding cereal flakes into the mix.

Cinnamon Toast Crunch Granola

Ingredients:

• 1/3 cup maple and brown sugar oatmeal (1 pack of the instant oatmeal)
• 1/4 cup honey
• 1/2 tsp. cinnamon

Directions:

Heat honey in the microwave for 30 seconds, stir in cinnamon. Add oatmeal and stir steadily until all oats are evenly covered. Add to a greased baking pan and bake for 15 minutes at 350° F. Toss frequently to avoid burning.

I love how easy it is to not only make a batch of granola but also to pack it up for an easy on-the-go snack.  We have some yummy fuel to keep us going in our travels today! 🙂