This homemade blueberry granola recipe is extra filling, super nutritious, and tastes like an afternoon walk through a field of wildflowers.
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I love homemade granola. If I had to survive off of it, you probably wouldn't find me complaining (much).
This particular run features bright pops of dried blueberries, floral cardamom, warming cinnamon and allspice, and a massive handful of creamy white chocolate chips (if you so choose).
I love this granola recipe because it's satisfyingly clumpy, perfectly sweet, and a great weekday snack. Make a double batch and freeze half for later! It's my go-to for road trips and camping.
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Ingredients
- old-fashioned rolled oats
- walnuts
- pecans
- sunflower seeds
- sea salt
- cinnamon
- cardamom
- allspice
- nutmeg
- honey
- molasses
- vanilla extract
- shredded coconut
- dried blueberries
- white chocolate chips
Blueberry Granola Instructions
- Preheat oven to 350º F and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, pecans, walnuts, and sunflower seeds. Add sea salt, cinnamon, allspice, cardamom, and nutmeg (if using). Stir to combine.
3. Add the vanilla, olive oil, molasses and honey. Stir until thoroughly combined.
4. Spread the granola evenly on the prepared baking sheet. Gently press down with the back of a spatula to create one uniform layer. Bake for 11 minutes at 350º on the center rack. Remove the granola from the oven and sprinkle on the coconut (if using). Gently stir to combine, then firmly press the granola back down with the back of a silicone spatula. Bake for 10-11 additional minutes at 350º
5. Let the granola cool completely on the baking sheet, about 45 minutes - 1 hour, undisturbed. Once it has finished cooling, sprinkle the dried blueberries and white chocolate chips on top. Using your hands, gently break the granola into chunks according to personal preference.
Tip: I recommend using a half-sheet aluminum baking pan with rolled edges for this recipe. Parchment paper makes clean-up a breeze. The rolled edges make it much easier to spread your granola into an even layer without losing any off the sides.
Substitutions
- Dried Blueberries - instead of dried blueberries, try another dried fruit like cranberries or cherries!
- White Chocolate - try this recipe with dark or semi-sweet chocolate if you're looking for an extra little nutritional boost.
- Nuts - I opted for pecans and walnuts, because they're delicious and that's what I had on hand. Feel free to play around with your favorites, or swap them out for extra sunflower or pumpkin seeds if you're working with a nut allergy.
- Shredded Coconut - I love this recipe with both sweetened and unsweetened shredded coconut. It's totally up to you.
- Olive Oil - Olive oil lends a subtly savory flavor that I absolutely adore in granola, but melted coconut oil is a wonderful option (especially if you're using coconut).
Variations
Granola is extremely adaptable. Swap out your favorite nuts, try different dried fruits, or use your personal favorite blend of spices! The options are limitless. Otherwise, check this variation out:
Storage
Store - store your homemade blueberry granola in an airtight container or plastic bag for 5-7 days at room temp.
Freeze - for longer storage, toss it in a freezer-friendly bag and store it for up to three months. Thaw the granola at room temp for 10-15 minutes before munching.
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Recipe
Homemade Blueberry Granola Recipe
Print RecipeIngredients
Dry Ingredients
- 3.5 cups old-fashioned rolled oats not quick or steel cut
- 1 cup walnuts chopped
- 1 cup pecans chopped
- ½ cup sunflower seeds
- 2 teaspoon sea salt
- 1 teaspoon cinnamon optional
- ¼ teaspoon allspice optional
- ¼ teaspoon cardamom optional
- ⅛ teaspoon nutmeg optional
- ½ cup extra virgin olive oil or melted coconut oil
- ½ cup honey or maple syrup
- 3 tablespoon molasses
- 1 teaspoon vanilla extract
- ½ cup shredded coconut optional, see recipe notes
- 1 cup dried blueberries
- ½ cup white chocolate chips see recipe notes
Instructions
- Preheat oven to 350º F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, pecans, walnuts, and sunflower seeds. Add sea salt, cinnamon, allspice, cardamom, and nutmeg (if using). Stir to combine.
- Add the vanilla, olive oil, molasses and honey. Stir until thoroughly combined.
- Spread the granola evenly on the prepared baking sheet. Gently press down with the back of a spatula to create one uniform layer. Bake for 11 minutes at 350º on the center rack.
- Remove the granola from the oven and sprinkle on the coconut (if using). Gently stir to combine, then firmly press the granola back down with the back of a silicone spatula. Bake for 10-11 additional minutes at 350º. Remove from the oven as soon as the granola begins to turn golden brown. It will continue to cook on the hot sheet pan once it is removed from the oven.
- Let the granola cool completely on the baking sheet, about 45 minutes - 1 hour, undisturbed. Once it has finished cooling, sprinkle the dried blueberries and white chocolate chips on top. Using your hands, gently break the granola into chunks according to personal preference.
Notes
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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