Basic delicious granola does not require an entire pantry’s worth of ingredients. This Coconut Blueberry Granola has just ten ingredients. The key ones are: oats, a small amount of healthy oil, a sweetener, some nuts and seeds and some dried fruit. After that, you can mix it up anyway you’d like.
The Basics of Granola
You can use this Coconut Blueberry Granola as a template for many granola variations. This is a pantry staple. It can be used as a cereal, a topping for vegan yogurt or as a healthy and energizing snack!
This recipe is for a smaller batch but you can double it if you will be enjoying it more frequently. The ratio that we like to follow is: 2 to 3 cups of oats; 1 cup of nuts and/or seeds; a 1/2 cup wet ingredients (combination of fat and liquid sweetener); a couple of tablespoons of flavouring (vanilla and cardamom for this recipe); and 1/4 to 1/2 a cup of dried fruit. The dried fruit should be added after the granola is baked or it can burn. This also helps to retain more of the nutrients in the fruit.
Granola is a fantastic staple to have in your kitchen. It is so much less expensive to make your own than it is to buy small bags of artisan granola. Once you have a basic recipe, the combinations are endless. You can make a batch on a weekend in under an hour and it will last for weeks in an airtight container. It is a balanced combination of macronutrients (carbohydrates, protein and fat) as well as a healthy dose of vitamins and minerals.
We like to enjoy our Coconut Blueberry Granola as part of a breakfast with coconut yogurt (probiotic goodness), berries and coconut flakes. It can also make a great cereal on its’ own. Just add some plant based milk and fresh berries or bananas.
More Great Breakfasts . . .
If you like this Coconut Blueberry Granola or you enjoy oats, also try out our Nut Butter Overnight Oats. Check out another flavour combination for granola with our Crunchy Maple Almond Granola. If savoury is your thing for breakfast today, try out this Super Eggy Tofu Scramble or some Baked Tempeh Bacon Strips . . . yum!
Let us know if you make this breakfast favourite – we like to hear how the recipes work out for our readers! Leave a comment and a rating and don’t forget to tag us @plantedandpicked on Instagram and hashtag it #plantedandpicked. Looking forward to having you at our table again soon!
- 2 cups slow cooking rolled oats
- ⅓ cup raw almonds, roughly chopped
- ⅓ cup raw hazelnuts, roughly chopped
- ⅓ cup pumpkin seeds
- ¼ cup coconut oil, melted
- ⅓ cup coconut nectar
- 1 tsp vanilla
- ½ tsp ground cardamom
- ½ cup dried blueberries
- ¼ – ½ cup coconut chips (we like Healthy Crunch or Hungry Buddha brands)
- Preheat oven to 325°F.
- On a cutting board, chop whole almonds and hazelnuts into about ¼ pieces.
- In a large mixing bowl, combine oats, almonds, hazelnuts, pumpkins seeds, cardamom and coconut.
- Heat coconut oil just enough to melt it. Add coconut oil, coconut nectar syrup and vanilla to the oat mixture and stir.
- You can line a baking sheet with a silpat or parchment paper if desired. Lay granola mixture on tray. Spread it out in a single layer and press down slightly.
- Place in oven and set timer for 15 minutes. After 15 minutes, gently turn granola over with a spatula and press down gently again. Place back in oven for another 15 minutes. Check granola to see if it is brown.
- You want the colour to be brown and not burnt. If it is not quite brown enough, cook for about another 10 minutes. Ovens may vary so keep an eye on it.
- Remove from oven and let cool for at least 30 minutes. The granola will get crunchier as it cools. Add dried fruit to the top (in this case dried blueberries) and gently combine with a spatula.
- The granola can be stored in an airtight container and used as a cereal with almond milk, a topping for coconut yogurt or a snack!