Wholesome Blueberry Granola

I used to buy granola from the store without thinking twice about making it at home. That’s just what my mom did, and I followed suit. When my friend Sarah made her own batch one morning during our coffee date, I couldn’t believe how simple it looked.

Turns out, making homemade blueberry granola is actually easier than running to the store. All you need are some basic pantry ingredients and about 30 minutes. Plus, the smell of toasted oats and sweet blueberries filling your kitchen beats any store-bought version I’ve tried.

What Kind of Oats Should I Use?

Old-fashioned rolled oats are your best bet for making homemade granola – they hold their shape well during baking and give you that perfect chewy texture. Quick oats tend to turn mushy and steel-cut oats will stay too hard, so stick with the old-fashioned variety. You’ll find them easily in the breakfast aisle, usually in both store-brand and name-brand options that work equally well. Just make sure you’re not grabbing instant oatmeal packets by mistake, as those often contain added sugars and won’t give you the right texture. For the freshest flavor, check the expiration date on your oats since they can develop a stale taste if they’ve been sitting in your pantry too long.

Options for Substitutions

One of the great things about making granola is how easy it is to customize with substitutions. Here are some swaps that work well:

• Old-fashioned oats: This is the base of the granola and shouldn’t be substituted with quick oats or steel-cut oats, as they’ll change the texture completely.
• Coconut chips: Not a fan of coconut? Simply leave it out or replace with extra nuts or seeds. You can also use shredded coconut, just watch it carefully as it browns faster.
• Almonds and pecans: Feel free to swap these with any nuts you like – walnuts, cashews, or hazelnuts all work great. Just keep the total amount the same.
• Sunflower seeds: Pumpkin seeds, chia seeds, or hemp hearts make good alternatives. Each will add its own unique crunch and nutrition.
• Maple syrup: Honey works perfectly as a substitute, or you can try agave nectar. Just note that honey might make the granola brown a bit faster.
• Olive oil: Any neutral oil works here – try coconut oil, avocado oil, or even melted butter for different flavor profiles.
• Dried blueberries: Any dried fruit works great – try cranberries, raisins, chopped apricots, or cherries. Just remember to add them after baking, like the blueberries.

Watch Out for These Mistakes While Baking

The biggest mistake when making granola is baking at too high a temperature – stick to 325°F (165°C) or lower to prevent burning the nuts and oats, which can happen quickly due to their high oil content. A common error is stirring the granola too frequently while baking; instead, let it bake undisturbed for the first 20 minutes to allow those desirable clusters to form, then gently stir just once or twice during the remaining bake time. Another crucial tip is to add the dried blueberries only after the granola has completely cooled, as baking them will make them tough and chewy rather than pleasantly soft. For the best results, spread your granola mixture in an even, thin layer on the baking sheet – piling it too thick will result in uneven baking and prevent the satisfying crunch we’re after.

What to Serve With Blueberry Granola?

This homemade blueberry granola makes breakfast time so much easier and tastier! The most obvious (and delicious) way to enjoy it is sprinkled over a bowl of cold milk or your favorite yogurt – I especially love it with vanilla Greek yogurt for extra protein. You can also use it as a topping for smoothie bowls or acai bowls, where the crunchy granola adds nice texture against the smooth base. For a quick afternoon snack, try mixing a handful of this granola with some fresh berries and a dollop of nut butter, or sprinkle it over your morning oatmeal for an extra layer of crunch and sweetness.

Storage Instructions

Keep Fresh: Once your granola has completely cooled, transfer it to an airtight container or mason jar. It’ll stay fresh and crunchy at room temperature for up to 2 weeks. Just make sure to keep it in a cool, dry spot away from direct sunlight to maintain that perfect crunch!

Long-term Storage: Want to keep your granola fresh even longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to 2 months. The cool temperature helps preserve the nuts and dried blueberries, keeping them from going rancid.

Make Ahead: This granola is perfect for meal prep! You can make a double batch and portion it into smaller containers for grab-and-go breakfasts or snacks. Just remember to let it cool completely before storing to prevent any moisture from making it soggy.

Preparation Time	10-15 minutes
Cooking Time	23-25 minutes
Total Time	33-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 45-55 g
• Fat: 180-200 g
• Carbohydrates: 320-350 g

Ingredients

• 2 cups old-fashioned rolled oats
• 2/3 cup coconut flakes
• 1/2 cup whole almonds, chopped
• 1/2 cup pecans, chopped
• 1/4 cup sunflower seeds
• 1/2 tsp salt
• 1/4 cup packed light brown sugar
• 1/4 cup maple syrup
• 1/3 cup olive oil
• 1 cup dried blueberries

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 325°F (162°C).

Line a sheet tray with a silicone baking mat or parchment paper to prevent sticking and make cleanup easy.

Step 2: Mix the Dry and Wet Ingredients

• 2 cups old-fashioned rolled oats
• 2/3 cup coconut flakes
• 1/2 cup whole almonds, chopped
• 1/2 cup pecans, chopped
• 1/4 cup sunflower seeds
• 1/2 tsp salt
• 1/4 cup packed light brown sugar
• 1/4 cup maple syrup
• 1/3 cup olive oil

In a large bowl, combine the old-fashioned rolled oats, coconut flakes, chopped almonds, chopped pecans, sunflower seeds, salt, light brown sugar, maple syrup, and olive oil.

Toss everything together thoroughly to ensure all the dry ingredients are evenly coated with the wet ingredients.

I always make sure to mix until I see no dry patches—this helps the granola bake up super crunchy and flavorful.

Step 3: Bake the Granola

• granola mixture from Step 2

Spread the granola mixture from Step 2 evenly onto the prepared baking sheet.

Bake in the preheated oven for 23-25 minutes.

About halfway through baking, stir the granola to ensure even toasting.

The granola should be golden brown and smell delicious when done.

Step 4: Cool and Toss with Blueberries

• 1 cup dried blueberries
• baked and cooled granola from Step 3

After removing the granola from the oven, let it cool completely on the tray—this helps it crisp up nicely.

Once cooled, transfer the granola to a bowl and toss with the dried blueberries.

For an extra burst of flavor, I like adding the fruit only after baking to keep it chewy and vibrant.