Granola is something we always keep in our house. We love it with a splash of milk, in smoothies, with Greek yogurt, or in a parfait. And making homemade granola is so easy, cost-efficient, and can be customized to fit your preferences (or in my case, can be customized by whatever I’ve got leftover in my pantry).
Want to substitute walnuts for almonds? Go for it! Want to use pecans instead of walnuts? Not a problem. Want to add wheat germ and oat bran? You do you. Want to add in sunflower or flax seeds?
Okay. Now you’ve gone too far.
(Just kidding.) Really, the possibilities are endless! Add in shredded coconut, mini chocolate chips, or any type of dried fruit, and make it your own.
Blueberry Maple Granola
- 4 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup slivered almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup chopped pecans
- 1/2 cup dried blueberries
- 1/2 tsp cinnamon
- 3/4 tsp coarse kosher salt
- 1 tsp vanilla
- 3/4 cup maple syrup
- 1/2 cup olive oil
Preheat oven to 350 degrees.
In a large bowl, combine rolled oats, pecans, almonds, pumpkin seeds, walnuts, kosher salt, and cinnamon. Add maple syrup, olive oil, and vanilla extract until thoroughly mixed.
Line a large baking sheet with parchment paper, then add the oat mixture (the granola should be patted down with a spatula so it's fairly packed). Bake for 10 minutes, then give the mixture a quick stir, and bake for an additional 10 minutes.
Let cool. The granola will continue to dry out as it cools. Once completely cooled, break up granola and add in the dried blueberries. Store in an airtight container. Granola can be frozen for up to 3 months.