I’ve been a fan of Whole Foods’ blueberry granola for quite a while… and whenever I find a food I love, I am always tempted to make my own version. I finally remembered to pick up some dried blueberries on my weekly grocery trip and had the rest of the ingredients on hand. I made this super easy and quick recipe by throwing together a bunch of the ingredients on the back label of the container, as well as, a few other key ingredients and let it bake while I was working at home today. Multi-tasking at its finest.
- 5-8 tbsp melted butter, canola oil, or coconut oil*
- 3 tablespoons honey
- 2-3 tablespoons brown sugar, packed*
- 3 cups old-fashioned rolled oats
- 1/4 cup raw sunflower seeds
- 1 teaspoon ground cinnamon
- 1/3 cup wheat germ
- 1/4 cup flaxseeds
- 1/3-1/2 cup almonds
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4-6 oz dried blueberries
* I used 5 tablespoons of butter, and mine turned out more crispy and less clumpy. If you want larger chunks of granola, I would use more butter/oil and brown sugar.
- Preheat oven to 350 degrees F.
- In a large bowl, stir together butter (or oil), honey and brown sugar.
- Then mix in the oats, sunflower seeds, and cinnamon.
- Pour the mixture onto a 13 x 18 baking sheet.
- Bake in the preheated oven for 15 minutes, stirring every 5 minutes.
- Stir in the wheat germ, flaxseeds, almonds, almond extract, and vanilla extract.
- Bake for 10 more minutes or until golden brown.
- Remove from oven and immediately stir in the dried blueberries.
- Allow the mixture to cool completely before storing.
Makes about 5 1/2 cups granola.
UPDATE: I made this recipe again and used less butter (about 4 tbsp), less oats (about 2 cups), more brown sugar (1/4 cup), and instead of stirring in the blueberries at the end, I added them to the mixture. This time it clumped quite a bit more. I think part of the reason it clumped more was because I let it cool before I stirred it.
When I make this again, I think I will add in some Uncle Sam cereal to mix it up a bit, rather than having just oats. Regardless, it turned out fantastic, and is the perfect slightly sweet topping for yogurt, ice cream (or frozen yogurt), cottage cheese, smoothies, and even oatmeal