This easy homemade Blueberry Almond Granola features hearty oats, nutty almonds, and sweet dried blueberries. It’s quick and easy to make and is a delicious breakfast or snack. Gluten-free, oil-free, and vegan!
Granola is one of our favorite things to snack on! Especially recipes with big crunchy clusters like this one!
It’s sweet, hearty, and energizing and can be found in almost any flavor. It is also incredibly easy to make at home! All you need is a big bowl, a rimmed baking sheet and about 30 minutes.
You can put in any combination of nuts, seeds and dried fruit that you like, but this crunchy Blueberry Almond Granola is one of our favorites!
Ingredients you need
Ingredient notes and substitutions
Oats ~ Old fashioned rolled oats will create the best texture.
To keep this recipe gluten-free, look for certified gluten-free oats.
Rice cereal ~ I love the crispness that rice cereal adds.
Not all brands of crispy rice cereal are vegan because of the vitamin D3 which is often derived from animals. Nature’s Path, One Degree, and Barbara’s are brands that all carry vegan crispy rice cereal.
Nuts ~ Obviously, we are using almonds for this almond granola. If you don’t like or can’t have almonds, you can use walnuts or pecans, or leave them out.
Seeds ~ I add flaxmeal, which is ground flax seeds, and hemp seeds for added nutrients.
The flaxmeal also helps to hold the granola clusters together as they absorb moisture well.
The hemp seeds add to the texture with a bit of extra crunch.
Spices and flavorings ~ I put cinnamon in almost everything and this almond granola recipe is no exception. I like a combo of vanilla and almond extracts here as well. A pinch of salt rounds out the flavors.
Go easy on the almond extract as it is a very strong flavor. I little goes a long way. I use only ½ teaspoon and it’s plenty to enhance the almond flavor.
Nut butter ~ Almond butter adds fat which helps to create the big crunchy clusters that everyone loves.
For a nut-free version, leave out the almonds and use sunflower seed butter instead.
Sweetener ~ Pure maple syrup is the perfect sweetener for this recipe. As it bakes into the oat mixture it helps to create the crispy crunch. Do not substitute for granulated sugar.
Dried fruit ~ Dried blueberries are the perfect addition in this almond granola recipe. Dried apricots would be fabulous as well. Of course, dried cranberries or raisins would also work.
Do not add the dried fruit until after the granola comes out of the oven. Otherwise, they will burn and get much too hard.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add the dry ingredients, except for the dried blueberries, to a mixing bowl (1). Stir well to evenly distribute (2).
Add the wet ingredients to a separate large mixing bowl (3). Stir well until smooth and creamy (4).
Pour the dry into the wet and stir thoroughly until fully moistened (5). Be sure to scrape the bottom and sides of the bowl to incorporate all ingredients fully.
Spread the mixture onto a parchment-lined rimmed baking sheet in a thin layer (6).
Bake until golden brown and starting to get crispy (7).
Transfer the baking sheet to a cooling rack, sprinkle the dried blueberries over the top (8), and leave it to cool completely. It will continue to crisp up as it cools.
Once cool, break the granola into clusters as big or small as you like.
We love to snack on this blueberry almond granola as is. The big clusters make it easy to eat on the go.
You could serve it with a splash of non-dairy milk or sprinkled over dairy-free yogurt for breakfast.
It can even be part of dessert with a scoop of vegan ice cream!
Counter: This blueberry almond granola can be stored on the counter in an air-tight container for up to 2 weeks.
Freezer: You can also freeze this homemade granola. After cooling completely, transfer to a freezer-safe container or plastic bag and place in the freezer. It should keep well for up to 3 months.
To thaw: Allow the granola to come to room temperature on the counter for about an hour.
Pro tips and tricks
~ Use old fashioned rolled oats for best texture.
~ Be sure to scrape the sides and bottom of the bowl so that all ingredients are evenly moistened.
~ Spread the mixture as thinly as possible without leaving much space in between the ingredients. This will ensure you’ll get big crunchy clusters once you break it up.
~ Turn the pan 180 degrees after 20 minutes to ensure even baking throughout, but do not mix the ingredients.
~ Do not add the dried blueberries until after it comes out of the oven so they don’t burn.
~ Allow the granola to cool completely before transferring to a storage container.
~ To make this recipe gluten-free, be sure to use certified gluten-free oats.
~ To make this recipe nut-free, use sunflower seed butter instead of almond butter and skip the chopped almonds.
This almond granola features three types of almond to really bring home that flavor: chopped raw almonds, creamy almond butter, and a dash of almond extract. In addition to the almonds, this granola is made from oats, crispy rice cereal, flaxmeal, hemp seeds, dried blueberries, pure maple syrup, cinnamon and salt.
Quick oats don’t have the same texture as rolled oats. They are softer and will absorb more liquid. In a pinch, you can use quick oats, but you will likely need to add ¼ to ½ cup more than the amount called for in the recipe.
Yes! You can absolutely make this granola without nuts. It won’t be almond granola, but it will still be delicious. Use sunflower seed butter instead of almond butter and leave out the chopped almonds.
No. While both granola and oatmeal are made with a base of oats, they are very different. Oatmeal is soft and creamy while granola is crispy and crunchy.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Blueberry Almond Granola
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium mixing bowl, stir together the oats, rice cereal, chopped almonds, hemp hearts, flaxmeal, cinnamon, and salt until evenly distributed.
- In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and almond extract.
- Pour the dry ingredients into the wet ingredients and stir well so everything is evenly coated.
- Spread out the mixture into one thin layer on the prepared baking sheet.
- Bake for 20 minutes. Turn the pan 180 degrees and bake another 10 minutes.
- Transfer the pan to a cooling rack. Sprinkle the dried blueberries all over the top. Allow it to cool.
- Once cool, break the granola up into clusters.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.