Homemade Cinnamon Blueberry Granola
You may have noticed that I’ve been on a granola kick lately with my Cherry Macadamia Nut Granola on It’s A Keeper and the Tropical Granola I shared earlier this year.
What can I say, it’s easy to make-even with the kids-and it’s way cheaper than the granola I buy at the store. I like that I get to control what goes into it so I can make sure that it isn’t too sweet or filled with anything I don’t want.
Plus you can use it over ice cream, yogurt, in a parfait, or as cereal. So make sure to go check out all the different variations!
Can I make this in the slow cooker?
You can make this during warm months without heating up your kitchen by using a slow cooker.
If you go with this method of cooking make sure to grease the sides of the slow cooker really well and cook on high for 2 hours. Stir every 20-30 minutes until toasted and a light brown color.
Ingredients
Shopping list
- rolled oats
- chopped or slivered almonds
- dried blueberries
Pantry staples
- cinnamon
- vanilla extract
- melted coconut oil or vegetable oil
- honey
Substitutions
Some other dried fruit options that can work are:
- raisins
- craisins
- dried cherries
- chopped dried apples
You can also swap the almonds for other nuts like cashews, macadamia nuts, or pistachios.
Recipe
Ingredients
- 5 cups rolled oats
- 1 cup rough chopped almonds
- 1 cup dried blueberries
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup honey
Instructions
- In a large bowl, stir together the oats, almonds, and cinnamon.
- In a bowl, whisk vanilla, coconut oil, and honey together. Pour honey mixture over the oat mixture and stir until the oats are well coated.
- Spread the granola over a greased cookie sheet. Press granola down lightly with a spatula. Bake for 15 minutes. Stir and bake for another 10-15 minutes until toasted and oats are a light brown color.
- Remove pan from the oven and allow to cool completely. Break granola apart and add in the blueberries. Store in an airtight container.
Thanks for all you share, Jade. I love to see and drool over all the recipes! Love, ya! G’ma Mc