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).
This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!
This recipe does not require any special equipment. You may already have what you need. However, the items you will need to make this recipe are listed below (affiliate links).
- Large bowl. For mixing the dry ingredients and combining all ingredients.
- Small bowl. For mixing the wet ingredients.
- Parchment paper. To keep granola from sticking to the baking sheet.
- Baking sheet. For baking your granola.
⏲️ 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.
- 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.
Step 1. Preheat oven to 250°F (121°C). Cooking the granola at a low temperature will prevent it from burning.
Granola usually contains nuts and/or seeds which can become rancid at room temperature. If you will not be consuming your homemade blueberry granola with one week, I recommend storing it in the refrigerator for up to six months or the freezer for up to one year.
Yes, this granola is made with naturally gluten-free whole grain oats, protein-rich nuts and seeds and nutrient dense blueberries. All granola that is made with natural whole ingredients is good for the body.
Yes, it does not use any ingredients derived from animals.
📔 Related Recipes
- Cherry Vanilla Granola.
- Cinnamon Granola.
- Breakfast Couscous.
- Gluten-Free Coconut Breakfast Cookies.
- Nut Free Granola by Avocado Pesto.
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- 3 cups uncooked oats not quick oats
- ¾ cup slivered almonds raw
- ¾ cup sunflower seeds raw
- 1-½ 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
- 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 15x10-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.
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.