- 1 1/2 cups fresh or frozen blueberries, thawed
- 2 teaspoons arrowroot starch
- 1 cup Sorrells Pecan Granola
- Preheat oven to 350 F.
- In a small bowl, toss together the blueberries and arrowroot starch.
- Divide berry mixture into two ramekins. Place on a cookie sheet.
- Top each ramekin with 1/2 cup of pecan granola. Cover with foil and bake for 15 minutes. Remove foil and bake another 5-10 minutes or until the blueberries are bubbly and the granola is golden.