Homemade Blueberry Granola Recipes
BLUEBERRY GRANOLA WITH ALMONDS AND HONEY
This is a variation of our granola base recipe. This easy blueberry granola features oats, almonds, cashews, honey, vanilla, and dried blueberries. It's a great snack on its own or a delicious topping on a yogurt parfait!
Provided by Vahista Ussery, MS, MBA, RDN
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 250° F.
- In a large bowl, whisk together the brown sugar, oil, honey, vanilla, salt, and nutmeg.
- Add the oats and nuts to the bowl. Using a spatula, stir until well-combined.
- Spread granola in an even layer on one or two baking sheets (depending on size). Cook for 1 hour. Stir every 15 minutes to achieve an even color.*
- Remove from oven and stir one more time. Add dried blueberries. Once cool, store in a Ziploc bag or airtight container. Enjoy!
HOMEMADE BLUEBERRY GRANOLA
Delicious homemade blueberry granola packed with tons of flavor! Sprinkle some of it on top of yogurt for breakfast, or enjoy it alone as a snack.
Provided by Leslie Jeon
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (162°C). Line a sheet tray with a silicone baking mat or parchment paper.
- In a large bowl, mix together the oats, coconut chips, chopped almonds, chopped pecans, sunflower seeds, salt, light brown sugar, maple syrup, and olive oil. Toss everything together until well combined. Spread the granola out onto the prepared baking sheet, then bake for 23-25 minutes, stirring the mixture around at least once during baking.
- blueberries: Remove the granola from the oven and let cool completely on the tray, then transfer to a bowl and toss with the dried blueberries. Enjoy!
- Store any leftovers in an airtight container for a few months.
BLUEBERRY CINNAMON GRANOLA
Healthy, no refined sugar, Gluten free, vegan friendly Blueberry Granola recipe
Provided by Shrilatha
Categories Breakfast
Number Of Ingredients 9
Steps:
- Preheat oven at 160°c/320°f. Line a baking tray with parchment paper. Note - Use a baking tray with a high edge, that way it will not spill
- In a large mixing bowl, Mix oats, almonds, coconut sugar, ground cinnamon and salt. Whisk well. So it is uniformly mixed.
- Pour in the coconut oil, honey or agave syrup, and vanilla into the oats and nuts mix. Using a spatula, mix very well. So all the honey and oil and oats are all coated.
- Transfer the oats mix into the prepared pan. Spread it evenly. and press it well on to the parchment paper.
- Place the baking sheet/tray in the center rack of the oven. Bake for around 21 to 24 mins. Until Lightly golden in colour. Stir in halfway through. Add in the blueberries at this stage. Put the tray back in the ovenAnd pressing the granola, so it sticks to the parchment paper.if you need chunky granola
- Remove from the oven and let it cool completely.
- For Clumpy or chunky granola, after cooling, break the granola with hand. For Not so extra clumpy granola - stir using a spatula and break it.
- Store in an airtight container at room temperature. Or in the freezer.
- To ServeIn a bowl, add some granola, milk, some nuts and some fresh blueberries
Nutrition Facts : ServingSize 1 cup, Calories 389 kcal, Carbohydrate 48 g, Protein 10 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Fiber 7 g, Sugar 14 g, UnsaturatedFat 10 g
HEALTHY BLUEBERRY GRANOLA GRANOLA
Made with just 6 ingredients (and no butter or oil!), this healthy granola is lightly sweetened with plenty of giant, crisp, crunchy clusters. Blueberries add bright pops of natural sweetness, which pair perfectly with this granola's hints of almond. It's great for breakfasts, afternoon snacks, or any time of day! It'll keep for at least one week (if not longer!) if stored in an airtight container at room temperature.
Provided by Amy's Healthy Baking
Categories Breakfast
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
- In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Whisk in the almond extract. Whisk in the maple syrup. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
- Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 5-9 minutes (for a total of 35-39 minutes), or until the granola is crunchy. Let the granola cool for 5 minutes before breaking apart any extra large clusters. Cool the granola completely to room temperature on the pan before sprinkling the freeze dried blueberries on top and transferring to an airtight container.
GRANOLA BLUEBERRY MUFFINS
I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning-success!-Megan Weiss, Menomonie, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
PEAR-BLUEBERRY GRANOLA
Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.-Lisa Workman, Boones Mill, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 3h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 10g fiber), Protein 7g protein.
BLUEBERRY-ALMOND GRANOLA
Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a large rimmed baking sheet, toss oats, coconut, and almonds. In a small bowl, stir together oil and honey. Pour over oat mixture and toss. Bake, tossing occasionally, until lightly toasted, 16 to 20 minutes.
- Place mixture in a large bowl and stir in blueberries.
Nutrition Facts : Calories 247 g, Fat 10 g, Fiber 6 g, Protein 5 g
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