This delicious no honey blueberry granola is sweetened with agave or maple syrup. It also makes a great gift for the holidays or anytime. Who wouldn't want granola in a jar? Read on to find out how easy it is to make homemade blueberry granola!
Jump to Recipe Print Recipe
Isn’t homemade granola the best thing ever? Well, that might be saying too much, but this homemade blueberry granola is certainly one of the best breakfast items in our house right now. It has everything you need for a healthy and wholesome breakfast such as:
- Whole grain oats which are naturally gluten free.
- Almond slivers and sunflower seeds which provide enough protein and healthy fat to give you the energy to keep going strong all morning.
- Dried blueberries which are a superfood extraordinaire. They are believed to have one of the highest antioxidant levels of all common fruits and vegetables. (Source).
If you are looking to make the best blueberry granola ever, read on! If you’re looking for even more granola goodness, check out our recipes for cherry vanilla granola and cinnamon granola.
This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!
What You’ll Love About This Recipe
Baking Time: 45-50 minutes in a 250 F (121 C) oven. Bake until the granola is lightly browned. Allow to cool completely before crumbling into a bowl.
Ingredients
Don’t let this list of ingredients intimidate you. To save money, purchase the nuts, seeds, and spices in the bulk section of your grocery. Not only are they less expensive that way, but you only have to purchase exactly what you will need. Nothing more.
- Uncooked rolled oats (3 cups). Be sure to use rolled uncooked oats (also known as old fashioned oats). Do not use steel cut or quick oats.
- Slivered almonds raw (¾ cup). You can usually find these in the baking aisle of your grocery store. If your store has a bulk section, you may be able to get them there as well. You can also buy them online (affiliate link). I recommend storing the leftovers in your refrigerator or freezer because they become rancid very quickly. They will keep in your fridge for up to nine months and the freezer for up to one year.
- Sunflower seeds raw (¾ cup). Like the almonds, you may be able to purchase these in bulk also. Make sure you buy raw seeds, not roasted. You can also purchase them online (affiliate link).
- Safflower oil (⅓ cup). If you don’t have safflower oil, you can substitute unflavored (or refined) liquefied coconut oil or canola oil. Make sure you choose an oil that has a neutral flavor. I don’t recommend olive oil.
- Agave or maple syrup (⅓ cup). For the greatest health benefit, I try to stick with pure agave or maple syrup and avoid any commercial pancake syrup that contains artificial flavoring and high fructose corn syrup. I have tried using honey as a sweetener, but I found that it made the granola taste bitter after baking.
- Vanilla extract (1 teaspoon). For flavor.
- Ground nutmeg (1½ teaspoon). Adds flavor.
- Cardamom (½ teaspoon). Ground cardamom is usually available in well-stocked grocery stores. It is made from the seeds of plants in the Zingiberaceae family and is native to the Indian subcontinent and Indonesia (source). It is one of my favorite spices for baked goods. I used it in my Mascarpone Crepes with Nutella Filling.
- Salt (¼ teaspoon). Enhances flavor.
- Dried blueberries (1 cup). I couldn’t find these in my local grocery store, so I ordered a couple of bags online (affiliate link). They’re not only great for granola, but you can also stir them into muffin, pancake, crepe, quick bread, waffle and/or scone batter.
Instructions
Step 1. Preheat oven to 250°F (121°C). Cooking the granola at a low temperature will prevent it from burning.
Storage Instructions
Store your homemade blueberry granola in an airtight container in the pantry. We’ve provided a few more storage tips below:
- Cool Completely. Allow the granola to cool completely before storing it. This helps prevent condensation inside the storage container, which can lead to sogginess.
- Use an Airtight Container. Transfer the cooled granola to an airtight container. This can be a glass jar, a plastic container with a tight-fitting lid, or a resealable plastic bag. The goal is to minimize exposure to air, which can make the granola stale.
- Store in a Cool, Dry Place. Keep the airtight container in a cool, dry place away from direct sunlight. Excessive heat and humidity can compromise the texture and flavor of the granola.
- Avoid Refrigeration. It’s generally recommended not to refrigerate granola as the moisture in the fridge can lead to loss of crunchiness. Instead, store it at room temperature in a cool pantry.
- Prevent Moisture Exposure. Moisture is the enemy of granola’s crispiness. If you live in a humid environment, consider placing a moisture-absorbing packet (like those found in some food packaging) in the container to help keep the granola dry.
- Separate Granola from Moist Ingredients. If you’re storing additional items with the granola (such as yogurt-covered raisins or other items with high moisture content), consider placing a barrier (like parchment paper) between them to prevent the granola from absorbing excess moisture.
- Freezing (Optional). If you want to extend the shelf life, you can freeze the granola. Place it in a freezer-safe, airtight container or a sealed plastic bag. Label the container with the date to keep track of its freshness. To thaw, simply take it out and let it come to room temperature.
- Re-Crisping. If your granola loses some of its crunch over time, you can re-crisp it in the oven. Spread the granola on a baking sheet and bake it at a low temperature (around 250°F or 120°C) for about 10-15 minutes, checking frequently to prevent burning.
Tips for Success
- Use Old-Fashioned Oats. This recipe calls for uncooked oats, specifically not quick oats. Using old-fashioned oats will give the granola a hearty and textured quality.
- Adjust Spice Levels. Nutmeg and cardamom add warmth and depth to the flavor. Adjust the amounts to suit your taste preferences. Start with the suggested amounts and add more if desired.
- Choose High-Quality Ingredients. Opt for high-quality, fresh ingredients for the best flavor. This includes using raw slivered almonds and raw sunflower seeds.
- Mix Spices Evenly. Ensure that the ground nutmeg, cardamom, and salt are evenly distributed throughout the oat and nut mixture. This helps in achieving a balanced flavor in every bite.
- Experiment with Oil Choices. While the recipe suggests safflower oil or liquefied coconut oil, you can experiment with other oils like olive oil or avocado oil based on your taste preferences.
- Evenly Coat Dry Ingredients. When combining the liquid mixture with the dry ingredients, make sure to mix thoroughly to evenly coat the oats, nuts, and seeds. This ensures uniform flavor and helps with even toasting.
- Use Parchment Paper. Line the baking sheet with parchment paper to prevent the granola from sticking and make for easier cleanup.
- Monitor Baking Time. Keep a close eye on the granola during the baking process. Times can vary based on your oven and altitude. Stir the granola halfway through baking to ensure even toasting.
- Allow Cooling Time. Let the granola cool completely on the baking sheet before breaking it into clusters. This helps the granola crisp up as it cools.
- Add Blueberries After Baking. Stir in the dried blueberries after the granola has cooled. Adding them too early in the baking process can cause them to become too chewy or burnt.
- Customize Extras. Feel free to customize the recipe by adding extras like coconut flakes, chia seeds, or other dried fruits to enhance the flavor and texture according to your preferences.
FAQs
Related Recipes
- Cherry Vanilla Granola.
- Cinnamon Granola.
- Breakfast Couscous.
- Homemade Walnut Milk.
- Gluten-Free Coconut Breakfast Cookies.
- Nut Free Granola by Avocado Pesto.
Blueberry Granola
This delicious no honey blueberry granola is sweetened with agave or maple syrup. It also makes a great gift for the holidays or anytime. Who wouldn't want granola in a jar? Read on to find out how easy it is to make homemade blueberry granola!
Print Recipe Save Rate
Ingredients
- 3 cups uncooked oats not quick oats
- ¾ cup slivered almonds raw
- ¾ cup sunflower seeds raw
- 1-1/2 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ⅓ cup safflower oil or liquefied coconut oil
- ⅓ cup agave syrup or maple
- 1 teaspoon vanilla extract
- 1 cup dried blueberries
Instructions
- Preheat oven to 250°F (121°C).
- In a large mixing bowl, combine oats, almonds, and sunflower seeds.
- In a small bowl, combine nutmeg, cardamom and salt. Sprinkle over oat/nut mixture and stir to combine.
- In a separate small bowl, combine oil, syrup and vanilla.
- Pour liquid mixture over dry mixture and mix thoroughly.
- Line a 15×10-inch baking sheet with parchment paper. Add mixture and spread out to cover bottom of baking sheet.
- Bake in preheated oven for 45 to 50 minutes or until mixture is toasted and golden brown. Allow to cool and then crumble mixture into large bowl and stir in blueberries.
- Store in an airtight container. Can also be frozen.
Nutrition
Calories: 489kcal | Carbohydrates: 55g | Protein: 11g | Fat: 26g | Saturated Fat: 2g | Sodium: 93mg | Potassium: 471mg | Fiber: 9g | Sugar: 20g | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg
Servings: 7 cups
Calories: 489kcal
Get our free breakfast ebook
When you join our newsletter
References and Further Reading
- “Food Storage – How long can you keep almonds…out of the shell” by Still Tasty.
- “10 Proven Health Benefits of Blueberries” by Healthline.
I couldn’t wait to try this recipe.
It’s as advertised.
All the ingredients really come together to make this a great tasting cereal.
I can tell you after attempting to make this one that it’s Full of flavor and very healthy. Won’t be disappointed .
Thank you very much. I’m glad you enjoyed it!