Homemade Blueberry Almond Granola

This Homemade Blueberry Almond Granola is perfect for a healthy and filling make-ahead breakfast that’s also great for snacking!

When I was pregnant with Eli, the first trimester was really hard and didn’t involve much food. When it came time for breakfast, I ate Greek yogurt pretty much every day. I was never super hungry, but I knew it would come back to haunt me if I didn’t eat breakfast.

This time, the first trimester left me feeling ravenous in the morning, and I craved a big, hearty meal, like a breakfast burrito.

Now that most of the nausea has gone away, I crave lighter breakfasts and have been eating a ton of granola with almond milk or yogurt. At first, I bought granola from the grocery store, but then I realized it was actually really easy to make my own. And when you make your own, you can enjoy any flavor you like. 🙂

Blueberry Almond Granola Recipe Ingredients

• Oats – This recipe is best with old-fashioned rolled oats. Make sure to use gluten-free certified if necessary.
• Almonds – 1 cup sliced almonds
• Coconut – I used dried, shredded, unsweetened coconut.
• Ground flax
• Coconut sugar 
• Spices – I used cinnamon and salt.
• Maple syrup – I always recommend pure maple syrup; avoid pancake syrup, which is often artificially sweetened.
• Coconut oil – Refined coconut oil doesn’t have a coconut flavor, but if you don’t mind that taste, unrefined will work, too.
• Almond extract – You can also use vanilla extract if desired. 
• Dried blueberries – I’ve always loved the blueberry-almond flavor combo, so I’m sharing it with you today. You can certainly use fresh blueberries instead of dried or any other fruit you like. The toasted almonds add such a great flavor and really complement the sweetness of the blueberries.

How To Make This Homemade Granola

1. Preheat the oven to 325 degrees Fahrenheit. Add the oats, almonds, coconut, coconut sugar, flax, cinnamon, and salt to a large mixing bowl. Mix and set aside.
2. Heat a small saucepan over medium heat and add the coconut oil and maple syrup. Stir together and cook until just heated, 2-3 minutes. Remove from heat and stir in the almond extract.
3. Pour the wet mixture into the dry mixture and stir until all ingredients are equal. Line a large rimmed baking sheet with parchment paper or a non-stick mat and dump the granola mixture on. Use your hands to press out the granola in an even layer.
4. Bake the granola for 35-40 minutes, until the edges are just starting to brown. DO NOT STIR THE GRANOLA AT ALL WHILE BAKING! This will ensure that the granola bakes together and creates lots of delicious chunks!
5. Once the granola is finished baking, remove the pan from the oven and let it cool for about 20 minutes. Once cooled, use your hands to break the granola up into whatever size chunks you desire. Lastly, add the dried blueberries and store them in an airtight container at room temperature for 1-2 weeks.

Recipe Tips and Frequently Asked Questions

• I’m a sucker for clustery granola, so I love to make mine that way. The secret is to press the mixture down well on the tray and not stir the granola while baking. Let it sit for a bit after you take it out, and then you’re able to break it apart with your hands, and it’s glorious!
• It’s great to have a healthy and hearty breakfast that can be made in advance.
• This recipe is gluten-free when made with certified gluten-free oats.
• This recipe is vegan.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Oat-based Breakfast ideas?

Creamy Peanut Butter and Jelly Overnight Oats

High-Protein Baked Oatmeal

Pina Colada Baked Oatmeal Cups

Homemade Maple Pecan Granola Recipe

Pumpkin Spiced Granola with Pepitas; Dried Cranberries

Clustery Granola with Almonds & Dried Apricots

Homemade Blueberry Almond Granola

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• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 8-9 cups 1x

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Ingredients

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• 4 cups old fashioned rolled oats, gluten free certified if necessary
• 1 cup sliced almonds
• 1 cup dried, shredded unsweetened coconut
• 3 tablespoons ground flax
• 2 tablespoons coconut sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 teaspoon almond extract, or vanilla extract
• 1 cup dried blueberries

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Instructions

1. Pre-heat oven to 325 degrees Fahrenheit. To a large mixing bowl add the oats, almonds, coconut, coconut sugar, flax, cinnamon and salt. Mix and set aside.
2. Heat a small saucepan over medium heat and add the coconut oil and maple syrup. Stir together and cook until just heated, 2-3 minutes.  Remove from heat and stir in the almond extract.
3. Pour the wet mixture into the dry mixture and stir until all ingredients are equal combined. Line a large rimmed baking sheet with parchment paper or a non-stick mat and dump the granola mixture on. Use your hands to press out granola in an even layer.
4. Bake granola for 35-40 minutes, until edges are just starting to brown. DO NOT STIR GRANOLA AT ALL WHILE BAKING! This will make it so the granola bakes together and creates lots of delicious chunks!
5. Once granola is finished baking, remove the pan from the oven and let cool for about 20 minutes. once cooled, use your hands to break the granola up into whatever size chunks you desire. Lastly, add the dried blueberries and store in an airtight container at room temperature for 1-2 weeks.

Notes

Recipe makes 8-9 cups of granola

• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Breakfast, Gluten Free, Vegan
• Cuisine: American

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