Blueberry Homemade Granola

Melanie Lorick
by Melanie Lorick
3 cups
30 min

It's official. I have a mild addiction to granola. Perhaps it has to due with just the hint of sweetness and the subtle kick of cinnamon. Or, the fact it's a hearty snack to satisfy those mid-day doldrums. I will note that I give it some extra bonus points for smelling delicious in the oven.

This blueberry homemade granola is made with blueberries dried in the oven (optional step) and uses simple ingredients you already have on hand. Remember that granola is customizable, so feel free to substitute with your favorite fruit, nut, or other creative idea.

Pro Tip: Use a 6:1 ratio of 6 parts dry ingredients (oats, quinoa, etc.) to 1 part wet ingredients (honey, oil, etc.).

Be sure to let me know if you decide to whip up a batch for yourself. I'd love to see your finished product!

I dried the blueberries in the oven, which was the perfect way to use some extra blueberries I had on hand (including the little guys that are starting to deteriorate).

Bake the granola before adding dried fruit, candy (chocolate, etc.), or other fragile addition that doesn't need to bake with the other ingredients. You will pat those into the granola upon removing it from the oven.

When you use the back of a spatula or spoon to pat the fruit into the granola, be sure to do it immediately upon removal from oven to allow the heat to grasp the berries (or other item of your choice).

Store granola in an airtight container (room temperature or refrigerator) for up to 2 weeks. Freeze for up to 3 months.

Blueberry Homemade Granola
Recipe details
  • 3  cups
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 3 cups rolled oats
  • 1 cup pecans, chopped
  • 1/2 cup dried blueberries or fruit of your choice (more, if desired)
  • 1/3 cup EVOO
  • 1/3 cup honey
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt

Preheat oven to 300ºF.
Combine rolled oats, chopped 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 with a spoon or spatula. Allow to rest before breaking apart and enjoying. Store in an airtight container for up to two weeks - if it lasts that long!
  • If you would like to dry the blueberries yourself, wash and dry the berries before adding to a parchment-lined baking sheet and "drying" in a 225ºF oven for 3 hours or until they have reached your desired consistency.
Melanie Lorick
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