Blueberry Granola
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.
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Servings: 8 cups
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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Wait to add the mix-ins: After baking, add in ingredients like dried fruits or chocolate chips. Wait until the granola has cooled slightly to prevent them from melting.
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