Got granola? Lose the boring bowl and give your soda bread an easy and delicious makeover with this recipe for Blueberry Granola Soda Bread.
It is a tradition in my Family to make soda bread every year to serve with our St Patrick’s Day corned beef and cabbage meal. This year, I decided to stray from the norm and make a Blueberry Granola Soda Bread with the Sweet Home Farm granola samples I received a few weeks ago. Truth: I’m not a big granola person, mainly because the store bought stuff is filled with nasty preservatives and artificial flavors and colors. I’d rather just make my own at home with honey and organic oats and nuts. So when I had a chance to check out Sweet Home Farm granola, I was pleasantly surprised to find that it’s made with all natural ingredients, simple sweeteners, and is non-GMO. Hip hip hooray!!!
I received three different flavors of granola: Wild Blueberry with Flax, Low Fat Granola with Raisins, and Honey Nut. For real, how cute is this milk carton packaging?? Love it! Here’s the breakdown of each granola and then onto the recipe…
Wild Blueberry with Flax- Obviously this was my favorite because I ended up making soda bread with it 😋 The granola was light, crunchy, and tasted like I was eating a handful of blueberries. Yeah, see that one lone blueberry in the pic? There’s only one left because I ate them all before I could even take a picture. There’s a lesson to be learned here, my friends, do not leave me alone with blueberries if you want some to eat some too.
Low Fat Granola- Okay, this was chocked full of so many pump raisins that I don’t understand how they got them all in the container. This literally tasted just like someone took a bunch of oatmeal raisins cookies and crumbled them up to make granola. Plus, it’s low fat! Whhhaaaaatttt?!? That’s some crazy talk…some good tasting crazy talk. A big 👍👍 from me!
Honey Nut- I was most excited about this flavor because it’s made with honey and almonds, which are two of my favorite things in granola. My first impression was that it had a lot of coconut flavor. Now, I’m perfectly cool with that because I love coconut, but Hubby J was not (he greatly dislikes coconut). Coconut is listed in the ingredients but truthfully, I wasn’t expecting it to taste so much like it. I actually had a big cup of this granola combined with a handful of fresh raspberries in my grass fed organic plain yogurt from Benedikt Dairy last night and it was killer! Personally, I’m very glad it tastes like coconut so I don’t have to share it with Hubby 😉
Now let’s talk about this recipe for blueberry granola soda bread…when I made this Irish Stout Lamb Stew last week, I knew I just had to make a big loaf of soda bread to serve with it. I had the granola sitting on the kitchen counter and figured, why the hell not, let’s add some granola in there too. Oh my goodness, it was the best decision I’ve made in a while. Not trying to pat myself on the back or anything but it tasted like a bread that floated down from the heavens. It was moist, delicious, with just enough sweetness, and as easy as pie to throw together. Plus it makes awesome french toast the next day, like this recipe for Cranberry Irish French Toast with Whiskey Butter that I made last year. Hands in the air to a little whiskey with your breakfast. Woop Woop!
Check out those blueberries in the bread. Yummy!
So grab that granola you’ve got sitting in your pantry and use it to make a deliciously different Blueberry Granola Soda Bread!
- 2¼- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup blueberry granola
- ¼ cup demerara sugar
- 3 Tb unsalted butter, chilled and cut into small pieces
- ¾ cup plain yogurt
- 1 egg, lightly beaten
- Preheat oven to 375 degrees.
- Sift together flour, baking soda, and baking powder. Stir in granola and demerara sugar. Mix in butter with a pastry cutter or use fingers until thoroughly combined. Set aside.
- Mix together yogurt and egg in a small bowl. Pour egg mixture into flour mixture and stir well. Knead together lightly with hands to form a round loaf. Place loaf on parchment paper or silpat lined cookie sheet. Take a knife and lightly cut an 'X' on the top of loaf. Bake for 35-40 minutes, or until loaf sounds hollow when tapped on top.
- Transfer loaf to wire rack and let cool at least 5 minutes before cutting into slices.