Blueberry Pecan Granola

You know what’s surprisingly difficult to find at my local grocery stores? Quality vegan granola. They’re all too sugary or use honey or include milk chocolate. And the good ones are damn expensive! Yuck. Happily, it’s pretty easy to work up a batch of homemade, inexpensive granola to your taste; the most challenging part is deciding on which add-ins to include!

I’ve wanted to use my beloved dried wild blueberries in granola since I first conceived of my MoFo theme. This weekend, I finally did it! I created a blueberry granola lightly kissed with maple syrup and cinnamon and full of nutty crunch. It’s absolutely delicious, if I do say so myself. ;)

Top-down view of a small glass bowl filled with granola, dotted with pecans, sunflower seeds, and dried wild blueberries.

Blueberry-Pecan Granola

Makes 2 1/2 cups, give or take

  • 2 C rolled oats (I use Bob’s Red Mill Rolled Oats)
  • 1/4 C ground flaxseed
  • Heaping 1/3 C raw pumpkin seeds
  • 1/4 C chopped pecans
  • 1/2 t cinnamon
  • 1/4 t salt
  • A few dashes nutmeg
  • 1/4 C + 1 T melted coconut oil
  • 1/4 C + 1 T pure maple syrup
  • 1 t vanilla extract
  • Heaping 1/3 C dried wild blueberries

Preheat oven to 350˚ and line a flat baking sheet with parchment paper.

In a large bowl, stir together the oats, flax, pecans, sunflower seeds, and spices. Set aside.

In a small bowl, whisk the coconut oil, maple syrup, and vanilla extract. (Warning: The resulting liquid will smell like heaven in a bowl. Resist the urge to go at it with a spoon!)

Add the wet mixture to the dry and stir to coat. Pour the granola onto the prepared baking sheet and bake for 15 minutes. Remove from oven and add the dried blueberries, stirring to combine. Bake for another 10-15 minutes or until the oats are golden. Remove from oven and let cool for at least 10 minutes.

(Full disclosure: I originally made this with just 1/4 C coconut oil, but it didn’t create as many granola clumps as I wanted. So I’m increasing the measurement by an additional tablespoon—if you try it, let me know how it works out!)

3/4 view of a baking pan lined with parchment and covered with a thin layer of granola, sans blueberries.

Ready to hit the oven.

Check back in tomorrow to see how I used this granola—it’s gonna be good!

What’s your favorite kind of granola? How do you eat it?

Note: This post contains affiliate links. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies to help cover hosting costs.

Advertisements

6 thoughts on “Blueberry Pecan Granola

  1. I’ve never had dried blueberries but they sound good. I made my first granola just recently and was amazed at how good it was. I hadn’t had it for ages since, like you say, the store-bought stuff usually has honey or other dubious ingredients in there.
    I like mine just on its own, drowned in cold almond milk :) Oh, and it has to have clumps!

    Like

  2. My favorite kind of granola is homemade. There’s just no comparison, and I agree with you that commercial granola is too sweet. I bet the dried blueberries are fantastic in the granola!

    Like

  3. Pingback: Blueberry Crumble Ice Cream | la vida vegga

  4. Pingback: Make-Ahead Vegan Breakfasts to Save Time and Keep You Full! | vegga

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s