Granola de arándanos, vainilla y almendras

The crunch actually holds up in milk instead of turning to mush in five seconds, which is my usual granola pet peeve. The blueberry and vanilla come through without being overly sweet, and the almonds add a nice hearty bite. This is my new go-to for yogurt bowls.

I’ve tried a lot of granolas that turn to mush in milk, but this one kept its crunch all the way to the last spoonful. The vanilla and almond combo is subtle, not overpowering, and it fits my low-carb breakfast routine perfectly.

The blueberry flavor comes through without being too sweet, and the almonds add a nice hearty bite that holds up in milk. I've been sprinkling it over yogurt every morning and it's the perfect crunch.