Blueberry Breakfast Granola
This recipe tastes nostalgic. Chewy oat and walnut clusters. Warm cinnamon and vanilla. And the mild sweetness of a dried wild blueberry.
It reminds of the General Mills “Great Grains” cereal. However, it’s free of all the weird ingredients. No seed oils, refined sugar, or anything artificial here. Making your own granola is much easier than you might think. Even getting the chewy-crunchy texture perfect isn’t difficult, if you follow a few tricks. Plus, it’s much cheaper than quality store-bought granola. I’ve seen some “clean” granola brands sell small a bag for $7 or more. This recipe yields more, and you can use all the ingredients for other things. Not to mention, this tastes better. Like WAY better.
So if you’re anything like me, and fell “out of love” with granola for a while, I need you to try this recipe. You will be so pleased with the taste, texture, and simplicity.
Blueberry breakfast granola
Equipment
large bowl
cookie sheet
parchment paper
ingredients
3 cups old fashioned oats
1 cup ground flax seed
1 cup chopped walnuts
1/4 cup maple syrup
2 tablespoons melted coconut oil
2 teaspoons cinnamon
1 tablespoon vanilla extract (yes that’s a lot!)
3/4 cup dried blueberries
Instructions
Preheat your oven to 300 degrees. Line a cookie sheet with parchment paper.
Combine melted coconut oil, maple syrup, vanilla, and cinnamon in a large bowl. Whisk the ingredients together.
Fold in all dry ingredients except your dried blueberries! This prevents them from burning in the oven. The ground flax seed helps the oats and walnuts form clusters. I have yet to find a suitable substitute for this ingredient, so it’s best to use ground flax seed. You can find this at most grocery stores. I’ve even bought it in bulk at Walmart.
Once everything is combined, spread it out on a baking sheet. The layer does not have to be entirely uniform, but you don’t want to leave huge mounds that aren’t spread out.
Bake for 50 minutes. Stir and flip around the granola halfway through baking to ensure that it browns evenly.
Once out of the oven, add your blueberries. I do this while it is still warm, so the first serving can be dished out warm on top of cold yogurt. Our favorite is Alexandre Family Farm A2 yogurt.
You can store in an airtight container (I prefer glass) for up to 3 weeks on the counter. It’s also delicious served with milk or on top of smoothie bowls.
