Got granola? Lose the boring bowl and give your soda bread an easy and delicious makeover with this Blueberry Granola Soda Bread recipe.
A unique soda bread recipe
It’s a tradition in my family to make soda bread or spotted dog to serve with our annual 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.
How to make granola soda bread
I’m pretty picky about my granola. If it’s store bought stuff, it has to be clean with no nasty preservatives and no artificial flavors or colors. I usually just make my own at home with honey and organic oats and nuts or I make this grain-free paleo granola. So when I received some samples of Sweet Home Farm granola last week, 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
- Honey Nut
When I made my Irish Stout Lamb Stew last week, I knew I had to make a big loaf of soda bread to serve with it. I had the granola sitting on the kitchen counter, so figured, why not 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, had just enough sweetness, and was 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. Hands in the air to a little whiskey with your breakfast. Woop Woop!
So grab that granola you’ve got sitting in your pantry and use it to make this deliciously different Blueberry Granola Soda Bread recipe!
- 2 1/4- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup blueberry granola
- 1/4 cup demerara sugar
- 3 tablespoons unsalted butter, chilled and cut into small pieces
- 3/4 cup plain yogurt
- 1 whole egg, lightly beaten
- Optional: serve with Irish Coffee
Preheat oven to 375F/190C degrees.
In a large bowl, 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.
- Quick breads are best eaten the day they are made. To store leftovers, place bread in a sealed plastic bag and store at room temperature for up to 3 days.
- For longer storage, freeze in a freezer proof bag for up to 3 months.
- Got leftovers? Make this Cranberry Irish French Toast