Chunky GF blueberry granola vanishes from our kitchen like fresh-baked chocolate chip cookies. Well, almost…
Dried blueberries (and cherries) are like candy to me. I like them in my cold cereal, my smoothie bowls, trail mix, cookies, and quick bread, or just by the handful.
Now…knowing how much I love them, of course, I had to add some to this homemade granola recipe.
Just look at all those yummy textures in this granola. I’m one of those people who like crunchy and chewy together in just about everything I eat.
Try this recipe with other dried fruits, too, like cherries or cranberries.
Blueberries are a superfood, so eating more blueberries is very good for you. A nutritional powerhouse of vitamins.
This granola uses dried blueberries. I actually tried drying my own blueberries one summer, but I have decided to purchase them is better for me time-wise.
Have you ever considered picking fresh blueberries? You can save money this way if you have freezer space. For us, it definitely saves money since we use so many.
My husband and I pick 80-100 pounds of fresh blueberries every summer and freeze them. Can you imagine? It takes several days to get them all cleaned and into the freezers.
Picking blueberries is actually something I really look forward to every summer. We are fortunate enough to live about 20 minutes from an amazing fruit farm.
To Make Chunky GF Blueberry Granola, You Will Need These Ingredients:
- Old-fashioned oats ~ gluten-free if needed
- Gluten-free corn flakes ~ I like Nature’s Path Fruit Juice Corn Flakes
because they are nice BIG flakes.
- Chopped walnuts ~ or other nuts of your choice
- Pumpkin seeds ~ use all seeds for nut-free granola
- Coconut oil ~ reduce to 3 Tbsp for less fat
- Vanilla extract
- Pure maple syrup, honey, or agave syrup (maple syrup or agave for plant-based)
- Brown sugar
- Dried blueberries ~ add the last 10 minutes of baking
- Any other dried fruit ~ cherries and cranberries are other favorites of mine
Store granola in an airtight container.
Chunky GF Blueberry Granola
- 3 cups old fashioned oats gluten-free
- 1 cup gluten-free corn flakes ~ I like Nature's Path Fruit Juice Corn Flakes because they are nice BIG flakes.
- 1 cup walnuts chopped or other nuts of your choice.
- 1 cup pumpkin seeds use all seeds for nut-free granola.
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut oil reduce to 3 Tbsp for less fat.
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup honey or agave syrup (maple syrup or agave for plant-based)
- 1/4 cup brown sugar
- 1 cup dried blueberries or more ~ add the last 10 minutes of baking.
- Preheat oven to 300
- Line a large baking sheet with parchment paper or a silicone liner. I use baking sheets with edges to prevent spilling.
- In a large mixing bowl add oats, corn flakes, walnuts, pumpkin seeds, cinnamon, and salt.
- Stir the mixture well.
- In a small saucepan add coconut oil, pure maple syrup, and brown sugar. Heat to warm while stirring. Remove from heat and stir in vanilla extract.
- Pour syrup mixture over cereal and mix well. It's important that all of the cereal is mixed really well with the syrup mixture. Dump it right onto the prepared baking sheet.
- Gently press down and bake for 20-25 minutes. Add dried blueberries the last 10 minutes of baking.
- I gently turn over the granola while it is baking twice. Use a turner and work your way a crossed the pan in small sections. Once it's done remove from oven and let sit to cool to room temperature.
- Store in an airtight container.
If you love granola, be sure to try Leigha’s Fit & Fab Granola too.