BLUEBERRY ALMOND GRANOLA
Blueberry Almond Granola brings together sweet, dried blueberries and crunchy chopped almonds with a maple-sweetened base of oats and coconut oil. Baked until golden, this granola is crisp and packed with flavour. It’s a tasty, convenient option for breakfast or snacking, perfect with yoghurt or plant-based milk. The dried blueberries provide bursts of tangy sweetness, while the almonds add healthy fats and satisfying crunch. Coconut oil contributes a subtle, tropical aroma and supports a crisp texture. With clean ingredients and quick prep, it makes a great make-ahead pantry staple. This recipe is ideal for those seeking a quick and nourishing breakfast or a grab-and-go snack. Rich in fibre, antioxidants, and plant-based protein, Blueberry Almond Granola is a wholesome and delicious option, making it a great-tasting choice.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic, Family Reunion, Graduation, Fourth Of July, Mother’s Day, New Year’s Day, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Kid Friendly, Healthy, High Fibre, Quick & Easy, Low Sodium
DISH TYPE
Cobbler / Crumble
INGREDIENTS
The preparation of Blueberry Almond Granola involves the following ingredients:
- 30 g rolled oats
- 10 g dried blueberries
- 10 g chopped almonds
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil
FULL NUTRITIONAL INFORMATION
- Calories: 293 kcal
- Fat: 11.8 g
- Saturated Fat: 4.4 g
- Carbohydrate: 44 g
- Sugar: 19.7 g
- Sodium: 3.7 mg
- Fiber: 4.8 g
- Protein: 6.5 g
- Calcium: 63.3 mg
- Iron: 1.9 mg
- Potassium: 244.5 mg
PREPARATION
- Preheat The Oven: Preheat to 160 °C (fan 140 °C) or 325 ° Line a small baking tray with parchment paper.
- Combine Dry Ingredients: Stir together rolled oats and chopped almonds in a mixing bowl.
- Add Maple and Oil: Warm the coconut oil gently if it’s solid, then add the maple syrup. Pour over oats and nuts. Mix thoroughly until the mixture is lightly sticky and evenly coated.
- Spread on Tray: Evenly spread the mixture on the parchment-lined tray to help it crisp
- Bake Gently: Bake for 15 to 18 minutes, stirring once halfway through the cooking time. Baked till oats are lightly golden and fragrant.
- Add Blueberries and Cool: After removing the granola from the oven, gently stir in dried blueberries while it is still warm. Allow to cool fully on the tray. It crisps up as it cools.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Blueberry Almond Granola:
- Blend Easily: Warm the coconut oil slightly to help it blend more easily with the maple syrup.
- Promote Even Browning: Stir partway through baking to reduce clumps and promote even browning.
- Preserve Their Chewy Texture: Add blueberries after baking to preserve their chewy texture and vibrant colour.
VARIATIONS
- Vegan Option: Use agave syrup instead of maple if avoiding honey derivatives.
- Nut-Free: Replace almonds with pumpkin or sunflower seeds with the same crunch and no nuts.
- Berry Mix: Add dried cranberries or goji berries alongside blueberries for colour variation.
- Extra Crunch: Stir in 1 Tbsp of coconut flakes or chia seeds post-bake.
- Lower Sugar: Reduce maple to 2 tsp or use a natural sweetener like date syrup.
PREPPING AND STORAGE
- Room Temperature: Store cooled granola in an airtight jar at room temp for up to 7 days. Keep away from heat and humidity.
- Refrigeration: Refrigerate if your kitchen is warm to extend freshness to 10 days. Use a sealed jar.
- Freezing: Freeze in portioned bags for up to 1 month. Defrost at room temp before serving.
- Serving Suggestions: Serve over vanilla yoghurt or with almond milk. Great as a picnic snack or quick breakfast on the go.