How to Make Avalon Detroit’s Vegan Blueberry Muffin Granola Recipe

Turn leftover pastries into a well-balanced treat

Established in 1997, Avalon International Breads began as a simple shop, baking and selling artisan goods from their Detroit flagship store on Willis St. Since then, the company has added two dining locations to its repertoire – a cafe and bakery on Woodward Ave. and a full dining service restaurant in Ann Arbor.

Learn how to recreate Avalon Cafe and Bakery’s vegan breakfast treat below.

How to Make Avalon Detroit’s Vegan Blueberry Muffin Granola

Ingredients:

6 leftover vegan blueberry muffins
4 cups oats
3/4 cup sliced almonds or nuts of your choosing
3/4 cup maple syrup or honey
3/4 cup canola, avocado, or vegetable oil

Directions:

Combine everything in a large bowl.

Divide into two batches and spread each half of the mixture evenly on a cookie sheet lined with parchment.

Bake at 350 degrees for 10 minutes then carefully stir with a metal spatula by flipping from underneath the granola. Be careful not to break it up too much.

Bake for an additional 10-15 minutes until golden brown. The granola will crisp as it cools. If it is too soft after cooling or it gets stale, bake again for an additional 5-10 minutes.

Avalon Café and Bakery, 1049 Woodward Ave., Detroit; 313-285-8006; avalonbreads.net


This story is from the August 2022 issue of Hour Detroit magazine. Read more in our digital edition.

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