Huge clusters and tons of dried blueberries star in this INSANELY addicting blueberry muffin almond granola.—It’s amazing with greek yogurt or just by the handful!
Truth be told, I’ve been eating this blueberry muffin almond granola every.dang.morning for about two weeks solid, guys. My yogurt has never seen finer mornings. ??
Trust me on this: the day that blueberry muffins collided with granola was just overall the best day ever.
What else can we do but just run off with the whole freaking pan of granola GOALS!!??
Nothing. You won’t catch me doing anything but. Cause I have no shame around this kinda stuff.
If you all are fans of my keeper original granola recipe that never EVER steers anyone wrong…trust me, you want in on today’s goodness. Those of you who have tried that recipe know that today we’re in for…
✔ Huge, crispy, and crunchy granola clusters. Large-cluster lovers, rejoice!
✔ Perfect balance of sweet. I use maple syrup and a tiny bit of coconut sugar to sweeten this granola and it’s nothing short of perfect.
✔ Easiest granola you’ll ever make. Honestly, one bowl, mix, dump, and bake. NO stirring this granola either! It’s what gives it those gloriously-huge clusters.
✔ Today? Sliced almonds, winning spice combo of nutmeg/cinnamon, and a huuuuuge mess of pretty dried blueberries combine forces to make your new breakfast addiction. Trust me, the one thing you will love being addicted to, guys. ❤❤
Words can’t even justify how freaking awesome this blueberry muffin almond granola is. If nobody is around to stop you, you WILL eat the majority of it straight off the baking sheet.
And honestly, I could think of bigger problems. ???
Blueberry Muffin Almond Granola
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup shredded coconut
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup dried blueberries
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper. Set aside. In a large bowl, combine oats, almonds, coconut, cinnamon, nutmeg, sugar, and salt. In a separate bowl, whisk oil, syrup, and extracts until smooth. Pour over dry mixture and stir until just moistened.
- Evenly spread granola mixture onto prepared baking sheet and pat flat with a spatula. Bake granola at 300F 45-50 minutes or golden and edges start to brown (do NOT stir granola while baking or afterwards) Remove from oven and let granola cool completely, then break granola into clusters and transfer to an airtight container. Stir in dried blueberries. Enjoy!
Diego Lopes says
Yum, this looks so good! I love having granola mixed with yogurt in the morning, this is sure my new favorite!
Sarah says
Thank you, Diego! It’s seriously the bomb with yogurt!
zulpan says
look so good , that so yummy
Andy Mandy says
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John Temply says
I’ll try to do it at home. I’m sure it will be beautiful. it would be nice after dinner.
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Shubham Gupta says
Almond gramona recipe is too good…I loved it…
HKN says
looks very tasty 🙂 thank you
Lisle says
How do you store the granola? Refrigerate? How long? Made a batch this morning and it’s delicious! Thanks for the recipe.
Sarah says
Hi Lisle! You can store the granola at room temp up to 2 weeks. 🙂
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Lisa says
Very good recipe! I added a vanilla yogurt drizzle. Family loved it.
Sarah says
A drizzle of vanilla yogurt sounds so good, Lisa! So happy you enjoyed this granola. 🙂
Evangeline Herring says
This is the best granola recipe I have made so far. Everyone in my family loved it so much that they keep asking me for more.
Sarah says
That’s fantastic to hear, Evangeline! Thanks for reporting back!
Pam says
I just made this and it is very good. I doubled the recipe except for the sugar, and honestly, if you don’t want super sweet granola the sugar can be eliminated completely – the maple syrup and blueberries make it plenty sweet. I did stir mine after 20 minutes and added the coconut at this point – I find coconut can tend to burn if cooked as long as the rest of the ingredients. I cooked mine for 50 minutes (double batch), and as I said, I stirred a couple of times because I do not want clumps since we eat this over plain yogurt for breakfast.
Sarah says
Thanks for sharing your adjustments, Pam! I’m so happy to hear this granola was a success for you. 🙂
Lisa Y says
OMG this granola is the bomb!!! So delicious I did make two substitutions I used avacado oil and pecans instead of almonds, i also cut back on sugar and maple syrup thanks for sharing this incredible recipe. I love making my own granola so I can control the amount of sugar!!!
Sarah says
That’s so great to hear, Lisa! I appreciate you providing your modifications. 🙂