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Blueberry Maple Granola

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.

Take all your dry ingredients (oats, nuts, spices, seeds) and combine with wet ingredients (like honey or maple syrup and your choice of oil).  If you want your granola to be clustered, make sure that they’re packed tightly, bake for 20 minutes, and let them cool completely before breaking them up. If desired, add in your dried fruit or chocolate chips. Then let the granola sit out on the your kitchen counter until you’ve snacked more than necessary, and store in an airtight container in your pantry in a spot that’s easily accessible to sneak in a few more handfuls.
 

 

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Blueberry Maple Granola

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.

  2. 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. 

  3. 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. 

  4. 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.

 

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Your comments make my day. Thank you!

  1. annika says

    Late fall, when our local blueberries are in season, I hoard a large amount into the freezer. But freezer space is limited so I was thinking of drying some this year. This looks like a great recipe to keep for then!

    Reply

  2. Sophie says

    Hi Jasmine, your granola looks and sounds fabulous! I use my own recipe (adapted from one of Gordon Ramsay’s), but as you said, combinations are endless and I will for sure try yours! Also, I am glad you mentioned how to successfully make clusters, as I was not aware of that technique. Thanks for all the tips and delicious post as always 🙂

    Reply

    • Jasmine says

      Thank you, Sophie!! I’ll have to check out Gordon Ramsay’s recipe, too. I hope you have a wonderful weekend! Thank you for stopping by. 🙂

      Reply

  3. Rhonda Sittig says

    This is beautiful Jasmine! I have granola and yogurt most mornings for breakfast– but haven’t made it at home for quite a while– love the idea of dried blueberries! And I know what you mean about snacking on it as it cools! nutty, grainy, fruity good! Love your recipes!!! Take care… hugs!

    Reply

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