Blueberry Coconut Granola with Almonds
Lightly sweet, with extra crunchy clusters, this blueberry coconut granola will be your new favorite breakfast option! Most store-bought granola is loaded with refined sugars and artificial flavors, but this homemade granola is made with ingredients you can feel good about feeding your body!
Of all the breakfast options in the world, granola might just be one of my favorites. There’s something about the sweet/salty/crunchy combination that hits the spot for me, especially when it’s sprinkled over a bowl of fruit with yogurt. And, when you add dried blueberries and coconut, everything gets 10x better! It’s been pretty cold lately, so, to combat the winter blues, I thought a fun, summery flavor would lighten the mood a little. 😉 Who says you can only eat coconut in the summertime anyway?
Blueberries and coconut aside, what I love about homemade granola is that you can control the amount of sugar added, and you can skip the artificial flavors and preservatives. Oh, and the best part? It’s SUPER easy to make! Granola is beginner baker friendly (little helpers included!), which makes it a perfect baking project for a variety of ages. So, are you ready to get started? Check out the ingredient list below:
Rolled Oats~ Oats add a serving of whole grains to your diet, as well as a boost of fiber that keeps you feeling full all morning long! For this recipe, it’s best to use old-fashioned rolled oats, rather than quick cooking or steel cut oats.
Almonds~ Almonds are a great way to incorporate a healthy fat source into your granola, and they add great crunch too. Although I opted to use pre-sliced almonds, you can use slivered almonds or buy them whole and give them a rough chop before using in the recipe.
Shredded Coconut~ For a healthier option, I like to use unsweetened shredded coconut, but you can also use sweetened coconut instead. If you don’t prefer the flavor of coconut, you can substitute extra almonds or a different type of nut.
Dried Blueberries~ Dried blueberries add a delicious, unique flavor to this granola, without artificial flavoring. If you can’t find dried blueberries, you can use raisins or dried cranberries instead. In this recipe, you cannot use fresh or frozen blueberries because they will make the granola too wet.
Salt & Cinnamon~ Both of these ingredients are super important for the best tasting granola, so please don’t omit them!
Almond Butter~ Nut butter adds another source of healthy fats, which keeps your hunger satiated for several hours. I used unsalted, unsweetened almond butter, but you can use any type of nut butter that you have on hand. I’ve also tried this recipe with peanut butter and it works great too!
Honey~ Honey sticks the granola together, which helps create big clusters. You could use maple syrup instead, but I would not use white or brown granulated sugar as a substitute because they will not provide the moisture needed to hold together the granola.
Eggs~ I’ve found that granola is crunchier when eggs are used. I don’t think flax eggs would work in this recipe, but feel free to experiment, and please report back your results if you do.
To make blueberry coconut granola, first whisk together the almond butter, honey, eggs, salt and cinnamon in a large bowl, then stir in the rolled oats, almonds, shredded coconut and dried blueberries. Your mixture should be fairly wet. Spread the granola onto a large baking sheet and bake in 15 minute intervals, gently stirring between intervals until the granola is golden brown. If you like large clusters of granola, try not to break up the mixture too much when stirring it. As the granola cools on the pan, it will become crunchy.
Once the granola is completely cool, store it in glass jars until you’re ready to serve. I love homemade granola with yogurt and fruit, but you can also pour milk over it or just eat it by the handful. Just be warned: this stuff is addictive!
Need more healthy recipes featuring oats? Check out these breakfast options:
Blueberry Coconut Granola with Almonds
- 1/3 cup honey
- 1/3 cup almond butter creamy or crunchy works
- 2 large eggs
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 cups rolled oats
- 1 cup sliced, slivered or chopped almonds
- 1 cup sweetened or unsweetened shredded coconut
- 3/4 cup dried blueberries
- Preheat your oven to 350 °F and lightly grease a large baking pan with cooking spray.
- In a large bowl, whisk together the honey, almond butter, eggs, salt and cinnamon. Stir in the oats, almonds, coconut and dried blueberries until all the ingredients are thoroughly combined.
- Spread the granola mixture out evenly on your prepared pan and bake for 15 minutes. Remove from the oven and gently stir before placing back in the oven for another 15 minutes. Continue baking in intervals until your granola is golden brown. Mine takes about 40 minutes, so not quite three 15 min intervals.
- Allow the granola to completely cool on the pan before serving. It will become crunchy as it cools. Enjoy!