Spring Brunch

Blueberry almond granola squares

By MIO Coalition February 2023


Granola Crust:

  • 6 C. Rolled Oats
  • 2 oz. Slivered Almonds
  • 7 oz. Bakers Sweetened Coconut Flakes
  • 1 T. Cinnamon
  • 1 C. Light Brown Sugar
  • Lg. Pinch Sea Salt
  • ¾ C. Roark Acres Honey
  • 6 T Dark Karo Syrup
  • 2 T. Griffin’s Vanilla


  • 2 Pkgs Cream Cheese (softened)
  • 30 oz. Quart Amelia Natural French Style Blueberry Yogurt
  • 1 tsp. Griffin’s Vanilla
  • 1 Pint Fresh Blueberries
  • 2 oz. Slivered Almonds
  • 1 C. White Chocolate Chips
Blueberry almond granola square


Preheat oven to 350 degrees.  Mix all the dry ingredients for the Granola Crust.  Add honey, syrup and vanilla.  Stir together well (may be necessary to use your hands to do this step thoroughly).  On XL parchment paper lined cookie sheet, spread granola and bake for 10-15 minutes, continuously rotating mixture to cook all sides of granola until slightly crunchy.

Press warm granola into another XL cookie sheet (or 2 medium).

Cream the softened cream cheese thoroughly.  Add the Amelia yogurt and vanilla into the cream cheese and mix on slow speed until well blended.  Add ¾ of the blueberries, half of the almonds and white chocolate chips.  Spread out evenly across the granola.  Top with extra blueberries and almonds.

Place in freezer overnight.  Remove and slice into squares and serve.  Any that are not eaten, place into a covered container and place back into freezer.  Should keep for a week.

Category: Spring Brunch

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