Homemade Granola with Dried Blueberries
Happy weekend, friends! I’ve nursed a headache the past few days, so appreciate your patience releasing this recipe I’ve had fun teasing on IG. Let me tell you, that between the busy week and tension headaches, this granola totally hit the spot. Cliff loved it, too, and has requested more for the last few days in a row. What I love about homemade granola is that you can customize it to suit your preferences. Make a plain version sans fruit, or incorporate a more unique spice than cinnamon. Whatever you choose, I’m sure it will be delicious!
Fun Homemade Granola Ingredient Ideas
Obviously, don’t incorporate these at the same time, but create a fun flavor profile for whatever you happen to be craving that day. Make something a little more seasonal with pumpkin spice and seeds or rosemary and dried cranberries. Go savory or sweet – whatever your heart desires.
- Sunflower seeds
- Candied nuts – add close to the end of baking
- Dried cherries
- Chia seeds
- White Chocolate
- Pumpkin seeds
- Pumpkin spice
- Coconut flakes
Remember the homemade granola ratio! Generally, you want 6 parts dry mixture (grains, seeds, etc.) to 1 part wet mixture (oil, honey, etc.).
Optional homemade dried blueberries
If you decide to dry your own blueberries at home, it is actually very easy! Wash and dry your berries before adding to a parchment-lined baking sheet. Bake at 225ºF for 3 hours. The berries will shrivel, but still add a nice flavor punch to your granola. some recipes, like this recommendation from Martha Stewart suggests adding honey or a sweetener to the blueberries before drying. To keep sugar to a minimum, I dried mine without the added sweetener and loved it. Granted, these are an addition to a recipe that contains honey, so consider your goal and particular preferences. If you decide to add sweetener, I would add small amounts (like 1/2 – 1 tsp. per cup of berries) to test until you find the desired flavor. Finally, don’t forget that they will shrink and your total amount will differ post-baking. 1 1/2 cup of blueberries yielded 1/2 cup dried blueberries.
Easy Homemade Blueberry Granola
- 3 cups rolled oats
- 1 cup pecans, chopped
- 1/2 cup dried blueberries or fruit of your choice
- 1/3 cup EVOO
- 1/3 cup honey
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Preheat oven to 300ºF.
- Combine rolled oats, pecans, and salt in a medium bowl and stir to combine.
- In a separate bowl, add EVOO, honey, pure vanilla extract, and cinnamon. Whisk to thoroughly combine.
- Add the dry ingredients (oats mixture) to the liquid mixture and stir until the oats are lightly coated.
- Pour onto a parchment-lined baking sheet. If you desire chunks of granola, use the back of a spoon or spatula to pack the granola together.
- Bake for 10 - 15 minutes before removing from oven and gently stirring.
- Return to oven for the remaining baking time, about 15 minutes or until the oats turn a light golden brown.
- At the completion of baking, remove from oven. Sprinkle dried blueberries over the granola and pat into the mixture using a spoon. Allow to rest before breaking apart and enjoying. Store in an airtight container.
Tips for the best granola
Note these tips to give your granola a little extra edge:
- Follow the 6:1 granola ratio of 6 parts dry : 1 part wet.
- Stir the granola halfway through baking for a more even result.
- The granola will still seem moist when you remove it from the oven, but don’t forget that the granola will dry and harden while it cools. As with most baked goods, it will also continue to cook for a few minutes post-oven.
- Fruit and chocolate – or other delicate ingredients – should be added at the end of the baking process, once the granola is set aside to cool. Add immediately and let it mold to the warm oat mixture.
- There is no need to toast nuts before adding to the recipe because they will bake in the oven.
- For larger granola chunks, pat the oats together before baking, after stirring halfway through, and once you add final ingredients during the cooling process. After it hardens, you can then break it into chunks to your desired size.
How long does homemade granola last?
Store your granola in an airtight container for enjoyment up to two weeks. Freeze for longer storage – up to 3 months.
I can’t wait for you to give this a try and enjoy the delicious aromas while this bakes. How do you enjoy granola? Snack? Breakfast addition? Leave a comment below with your preferred granola vehicle. 😉
Personally, I love sneaking a post-breakfast snack while enjoying a good cup (ok, multiple cups) of coffee. Here are a few coffee hacks to upgrade your next cup ‘o joe!
Until next time, cheers to your hearth, health, and happiness!