You know what’s surprisingly difficult to find at my local grocery stores? Quality vegan granola. They’re all too sugary or use honey or include milk chocolate. And the good ones are damn expensive! Yuck. Happily, it’s pretty easy to work up a batch of homemade, inexpensive granola to your taste; the most challenging part is deciding on which add-ins to include!
I’ve wanted to use my beloved dried wild blueberries in granola since I first conceived of my MoFo theme. This weekend, I finally did it! I created a blueberry granola lightly kissed with maple syrup and cinnamon and full of nutty crunch. It’s absolutely delicious, if I do say so myself.
Blueberry Pecan Granola
Makes 2 1/2 cups, give or take
2 C rolled oats
1/4 C ground flax
Heaping 1/3 C raw pumpkin seeds
1/4 C chopped pecans
1/2 t cinnamon
1/4 t salt
A few dashes nutmeg
1/4 C + 1 T melted coconut oil
1/4 C + 1 T pure maple syrup
1 t vanilla extract
Heaping 1/3 C dried wild blueberries
Preheat the oven to 350˚ and line a flat baking sheet with parchment paper.
In a large bowl, stir together the oats, flax, pecans, sunflower seeds, and spices. Set aside.
In a small bowl, whisk the coconut oil, maple syrup, and vanilla extract. (Warning: The resulting liquid will smell like heaven in a bowl. Resist the urge to go at it with a spoon!)
Add the wet mixture to the dry and stir to coat. Pour the granola onto the prepared baking sheet and bake for 15 minutes. Remove from oven and add the dried blueberries, stirring to combine. Bake for another 10-15 minutes or until the oats are golden. Remove from oven and let cool for at least 10 minutes.
(Full disclosure: I originally made this with just 1/4 C coconut oil, but it didn’t create as many granola clumps as I wanted. So I’m increasing the measurement by an additional tablespoon—if you try it, let me know how it works out!)
Check back in tomorrow to see how I used this granola—it’s gonna be good!
What’s your favorite kind of granola? How do you eat it?