This Blueberry Granola is easy to whip up and tastes better than store-bought! With just 9 ingredients and around 30 minutes, you can enjoy this homemade granola on your yogurt or straight from the jar.
When it comes to granola, I will always choose to make it at home versus picking it up at the store.
It's not only more cost-effective than store-bought options but also significantly more delicious.
Enjoy it over plant-based yogurt, in smoothie bowls, or with oat milk and fresh fruit.
By making a large batch ahead of a busy week, breakfast practically takes care of itself!
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Ingredients
This blueberry vanilla granola is the perfect breakfast for those busy mornings. It's easy to make, filling, and better than store-bought.
It's made with pantry staple ingredients including rolled oats, mixed nuts, olive oil, and vanilla.
Old-Fashioned Oats: If you're gluten-free, make sure you get certified gluten-free oats. I don't recommend quick oats, use rolled oats.
Nuts: Feel free to use a mix of nuts that you enjoy or have on hand. I used cashews, pecans, and slivered almonds.
Maple Syrup: Pure maple syrup is best.
Olive Oil: Adding olive oil makes the granola crisp and crunchy. I don't recommend skipping it.
Vanilla & Salt: I used a vanilla paste instead of extract. But extract will work as well. Salt balances the flavors but won't make your granola salty so definitely don't skip it.
Dried Wild Blueberries: This blueberry granola uses dried wild blueberries and they are so incredible. They are chewy and add the best blueberry flavor!
See recipe card for quantities.
Helpful Equipment
Homemade granola doesn't require anything special.
You'll need parchment paper, a large mixing bowl, baking sheets, and a spatula.
How to Make This Recipe
Store-bought granola is convenient but often overpriced.
This homemade blueberry granola can be changed to suit your preferences and is far more delicious.
Making your own granola at home might seem intimidating but it is surprisingly easy!
The full written recipe can be found in the recipe card below.
Step 1: Combine the old-fashioned oats, cashews, pecans, almonds, and salt in a large bowl. Toss to combine.
Step 2: Pour in the olive oil, maple syrup, and vanilla paste (or extract). Stir until well-combined and all the dry ingredients are evenly coated.
Step 3: Line a large baking sheet or two smaller baking sheets with parchment paper and spread granola in an even layer.
Step 4: Bake until lightly golden brown, about 22 to 25 minutes. Stir halfway through the baking time so it evenly browns.
Step 5: Let the granola cool slightly then toss in the dried wild blueberries.
Step 6: Serve over yogurt, on smoothie bowls, or in a bowl with oat milk. Enjoy!
When done, the granola should be lightly golden and dry to the touch but will continue to crisp up when it cools. Be careful not to over cook it.
Note: Granola can go from perfectly toasted to burnt pretty quickly. Every oven is different so keep a close eye on it, especially during the last few minutes of baking.
Substitutions & Variations
You can add anything you like when making homemade granola. This dried blueberry granola recipe is completely customizable.
It's a great way to use up odd amounts of leftover nuts and seeds in the pantry.
Nuts: I used a mix of cashews, pecans, and slivered almonds but feel free to mix and match.
Seeds: Pumpkin seeds, sunflower seeds, hemp seeds, flaxseeds, or chia seeds can be used in replace of nuts if you'd prefer.
Flavor: This recipe uses vanilla paste but cinnamon would be delicious as well.
Dried Blueberries: Cranberries, raisins, apple chips, banana chips, coconut shreds, dried pineapple, etc would work great. I recommend adding dried fruit after baking but before the granola cools. Add coconut shreds halfway through baking to get lightly golden.
Serving Ideas
There are numerous ways to serve granola.
Serve it in a bowl with your favorite plant-based milk and fresh fruit or get more creative and make a parfait.
This granola is great on top of yogurt, overnight oats, smoothie bowls, or chia pudding.
Tips & Tricks
Wait to add the mix-ins: Wait until the granola has cooled just slightly before adding the dried blueberries. Baking them will make them too hard to eat.
Use parchment paper: Line your baking sheet with parchment paper to prevent the granola from sticking.
Use 2 small baking sheets or 1 large. Your granola need to be a little crowded in the pan so they can stick together but not so crowded that they don’t toast evenly.
Customize it to your preference: Feel free to experiment with different flavors and ingredients.
Stir occasionally: While baking, stir the granola halfway to ensure even toasting.
Watch it close: Granola can go from perfectly toasted to burnt pretty quickly. Every oven is different so keep a close eye on it, especially during the last few minutes of baking.
For granola clusters, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
Don’t bake the granola too long. It should be lightly golden and dry to the touch. It will continue to crisp up as it cools.
Storage
Storage: Once the vanilla blueberry granola is completely cooled, store it in an airtight container or glass jar in the refrigerator for up to 2-3 weeks.
Freeze: Granola is freezer-friendly! Store leftover granola in an airtight container and freeze for up to 3 months
Frequently Asked Questions
If your granola isn't crunchy it might be from not spreading the granola out thin enough on the baking sheet or not baking it for long enough.
Yes, feel free to substitute the nuts with mixed seeds like hemp seeds or pumpkin seeds.
If your granola is dry, oftentimes it's from over-baking. Granola continue to crisps up as it cools.
More Recipes with Oats
Looking for other recipes that contain oats? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Blueberry Granola
Ingredients
- 4 cups Old-Fashioned Oats
- ½ cup Chopped Cashews
- ½ cup Chopped Pecans
- ½ cup Slivered Almonds
- ½ teaspoon Kosher Salt see note
- ½ cup Extra-Virgin Olive Oil
- ½ cup Maple Syrup
- 1 teaspoon Vanilla Paste or extract
- ⅔ cup Dried Wild Blueberries
Instructions
- Preheat the oven to 350F.
- Combine the old-fashioned oats, cashews, pecans, almonds, and salt in a large bowl. Toss to combine.
- Pour in the olive oil, maple syrup, and vanilla paste (or extract). Stir until well-combined and all the dry ingredients are evenly coated.
- Line a large baking sheet or two smaller baking sheets with parchment paper and spread granola in an even layer.
- Bake until lightly golden brown, about 22 to 25 minutes. Stir halfway through the baking time so it evenly browns.
- Note: Granola can go from perfectly toasted to burnt pretty quickly. Every oven is different so keep a close eye on it, especially during the last few minutes of baking.
- When done, the granola should be lightly golden and dry to the touch but will continue to crisp up when it cools. Be careful not to over cook it.
- Let the granola cool slightly then toss in the dried wild blueberries.
- Continue to let cool completely before storing in an airtight container in the fridge for to 2-3 weeks.
Notes
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