Blueberry Almond Granola

I just love granola. I often throw some on top of my bowl of yogurt in the morning, sprinkle some over my bowl of oatmeal, or add it to my cottage cheese. This blueberry almond granola is a simple recipe you can make at home. It’s so versatile too!

I love to make granola myself because then I can easily customize it to my tastes and my mood. Don’t be afraid to experiment with different fruits or nuts.

Blueberry Almond Granola

Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4

Ingredients:

3 T. unsalted butter, melted
3 T. pure maple syrup
1 t. pure vanilla extract
1¼ c. rolled oats
¼ c. slivered almonds
¼ c. sunflower seeds
¼ c. dried dates, pitted and chopped
1 t. ground cinnamon
¼ t. salt
1¼ c. fresh blueberries, divided (or you can use dried fruit of your choice – I add this in after the rest of the granola mixture has been baked and cooled)
Greek yogurt, to serve

Directions:

1. Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
   
2. In a large mixing bowl, whisk the melted butter, maple syrup, and vanilla extract until combined. Add the oats, almonds, sunflower seeds, dates, cinnamon, and salt. Stir until the dry ingredients are lightly coated in the butter mixture.
   
3. Gently fold in one cup blueberries, and then transfer the mixture onto the prepared baking sheet. Spread the granola into a thin, uniform layer.
   
4. Place the baking sheet into the pre-heated oven and bake for 10 minutes. Remove from oven and give the granola a good stir. Return to oven and bake for another 10 minutes before stirring again. If necessary, return to oven for another 5 minutes or until the oats are golden brown. Do not overcook or the granola may become bitter.
   
5. Remove from oven and cool completely. The granola will become nice and crispy as it cools. Once cooled, serve with Greek yogurt and the remaining fresh blueberries.

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Blueberry Almond Granola


This blueberry almond granola is a simple recipe you can make at home. It's so versatile too!

Course Breakfast

Cuisine American/Canadian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 356 kcal

Ingredients

• 3 tbsp unsalted butter melted
• 3 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1¼ cups rolled oats
• ¼ cup slivered almonds
• ¼ cup sunflower seeds
• ¼ cup dried dates pitted and chopped
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1¼ cups fresh blueberries divided
• Greek yogurt to serve

Instructions

1. Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. In a large mixing bowl, whisk the melted butter, maple syrup, and vanilla extract until combined. Add the oats, almonds, sunflower seeds, dates, cinnamon, and salt. Stir until the dry ingredients are lightly coated in the butter mixture.
3. Gently fold in one cup blueberries, and then transfer the mixture onto the prepared baking sheet. Spread the granola into a thin, uniform layer.
4. Place the baking sheet into the pre-heated oven and bake for 10 minutes. Remove from oven and give the granola a good stir. Return to oven and bake for another 10 minutes before stirring again. If necessary, return to oven for another 5 minutes or until the oats are golden brown. Do not overcook or the granola may become bitter.
5. Remove from oven and cool completely. The granola will become nice and crispy as it cools. Once cooled, serve with Greek yogurt and the remaining fresh blueberries.

Nutrition Facts

Blueberry Almond Granola


Amount Per Serving

Calories 356 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Cholesterol 23mg8%

Sodium 151mg7%

Potassium 331mg9%

Carbohydrates 45g15%

Fiber 6g25%

Sugar 20g22%

Protein 7g14%

Vitamin A 294IU6%

Vitamin C 5mg6%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.