Homemade Blueberry Granola
Elevate your breakfast or snack game with this irresistible Homemade Blueberry Granola recipe! Packed with wholesome, nutrient-rich ingredients like rolled oats, raw almonds, pecans, chia seeds, and pumpkin seeds, this granola combines crunch with the delightful sweetness of dried blueberries. Infused with warm cinnamon and a touch of vanilla, each bite boasts a comforting flavor that’s balanced by the natural sweetness of honey and richness of coconut oil. The recipe is baked to golden perfection, delivering a crisp, clustery texture that pairs beautifully with Greek yogurt, milk, or enjoyed as a grab-and-go snack. Ready in just under an hour and ideal for meal prep, this homemade granola is perfect for healthy breakfasts or indulgent topping ideas. Make it once, and it’ll become your go-to granola recipe!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup unsweetened shredded coconut
- 0.5 cup pumpkin seeds
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup honey
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup dried blueberries
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, almonds, pecans, shredded coconut, pumpkin seeds, chia seeds, ground cinnamon, and salt. Stir well to ensure everything is evenly mixed.
In a small saucepan, add honey and coconut oil. Heat over low-medium heat, stirring constantly until the coconut oil is melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients in the large bowl. Stir thoroughly using a spatula or large spoon, until every part of the dry mixture is coated with the wet ingredients.
Spread the mixture evenly onto the prepared baking sheet, pressing down gently to compact the granola.
Bake in the preheated oven for 20 minutes, then remove the tray and stir the granola to allow for even cooking. Return the tray to the oven and bake for an additional 10 minutes or until the granola is golden brown.
Remove the granola from the oven and allow it to cool completely on the baking sheet. As it cools, it will become crisp.
Once cooled, stir in the dried blueberries.
Transfer the granola to an airtight container for storage. Enjoy it within 2 weeks for optimal freshness.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 20.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
