Try this easy homemade blueberry granola with dried blueberries! A healthy and delicious treat that will help you start your morning right.
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I make a batch of granola almost every week, and it's the go-to breakfast for busy mornings at our house. After making our favorite cinnamon raisin granola for months, I decided to change things up with this sugar free granola with dried blueberries, and I am so glad I did!
This recipe is packed with flavor, and stores really well (if you can avoid eating it all in one day..). Perfect as a quick snack or breakfast, but you can also use it to top smoothie bowls or other dishes.
🥘 Ingredients
The key to this blueberry granola recipe is to use dried blueberries. I like to make my own oven dried blueberries, but when I am short on time I just buy these store bought berries.
You will also need oats. Use rolled oats, or jumbo oats, rather than the quick cook variety. The whole oats will give the granola a much better texture.
We also use honey, maple syrup or agave syrup. This will make sure that the granola clings together in clusters, and make the ingredients crunchy and yummy.
Lastly, you will need a variety of nuts and seeds. You can use your favorites here, but I commonly use sunflower seeds, chia seeds, pumpkin seeds, almonds, walnuts, pecans and hazelnuts.
🔪 Instructions
Preheat your oven to 350 °F / 180 °C / 160 °C fan oven.
Roughly chop any large nuts. Combine the ingredients in a mixing bowl. Stir to coat every piece evenly with the honey.
Spread the granola over a baking sheet covered baking tray. You want the grains and nuts to stick together nicely.
Bake the granola in the oven for 15-20 minutes, or until the grains are slightly golden on the edges.
Remove the granola from the oven, and leave it to cool down completely while it's still in the baking tray. Then, break it up into bite sized clusters, and move it to an airtight storage container.
💭 Top tips
Here are my top tips to succeed with this recipe:
- Your oven might not cook exactly like mine, so your granola might take longer or shorter to finish. It's ready to come out of the oven when the edges are golden.
- It's important to pack the granola tightly in the baking tray while baking, and to leave it like that while it cools down. This will allow the granola to set in yummy, chunky clusters.
- Allow the granola to cool down before breaking up the clusters and moving them to a container for permanent storage.
🥗 Serving suggestions
Blueberry granola is best served for breakfast, or as an easy snack. I like to serve it with yogurt or milk. You can also top it with some fresh fruit or berries such as sliced bananas, fresh blueberries or dried apple slices if you wish.
If you have some extra oven dried blueberries, you can also scatter these over the granola before serving.
Lastly, I also like to add a flavorful sweet sauce or jam to my granola bowls. Try drizzling some peanut butter, strawberry basil sauce or blueberry chia jam on top!
📖 Variations
Here are some of my favorite variations of this recipe:
Allergy friendly: This recipe is already soy free, dairy free and egg free. You can make it nut free by omitting the nuts and replacing them with more oats or seeds.
Vegan: Use agave syrup or maple syrup instead of the honey to make vegan granola.
Mixed berry: Use a combination of dried blueberries, dried raspberries and dried strawberries for a mixed berry version. Other dried berries or fruits can also be added.
🍲 Leftovers
After the granola has cooled down to room temperature, you should move it to an airtight container. Store it in your pantry or kitchen cupboard for up to several weeks.
Granola should not be stored in a refrigerator or freezer, as this will make the oats softer, and they will lose their crunch.
🍴 You might also like these recipes..
If you love healthy breakfast recipes, you should try any of these recipes:
📋 Frequently asked questions
Absolutely! Replace the honey with agave syrup to make vegan blueberry granola.
Stored in airtight containers, homemade granola can last up to several weeks.
Recipe
Blueberry Granola
Ingredients
- 10 oz rolled oats (300 g)
- 7 oz mixed nuts and seeds (200 g)
- 5 oz dried blueberries (150 g)
- ½ cup honey (120 ml)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350 °F / 180 °C / 160 °C fan oven.
- Roughly chop any large nuts. Combine the ingredients in a mixing bowl. Stir to coat every piece evenly with the honey.
- Spread the granola over a baking sheet covered baking tray. You want the grains and nuts to stick together nicely.
- Bake the granola in the oven for 15-20 minutes, or until the grains are slightly golden on the edges.
- Remove the granola from the oven, and leave it to cool down completely while it’s still in the baking tray. Then, break it up into bite sized clusters, and move it to an airtight storage container.
Notes
Storage
After the granola has cooled down to room temperature, you should move it to an airtight container. Store it in your pantry or kitchen cupboard for up to several weeks. Granola should not be stored in a refrigerator or freezer, as this will make the oats softer, and they will lose their crunch.Top tips
- Your oven might not cook exactly like mine, so your granola might take longer or shorter to finish. It’s ready to come out of the oven when the edges are golden.
- It’s important to pack the granola tightly in the baking tray while baking, and to leave it like that while it cools down. This will allow the granola to set in yummy, chunky clusters.
- Allow the granola to cool down before breaking up the clusters and moving them to a container for permanent storage.
Megan
Hi there! What is the serving size for your nutritional info?
We can’t wait to make this!
Tonje
One serving is about 40 grams or around 1/2 cup. Hope that helps!