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
- 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
- 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!