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Gluten-free blueberry granola is my answer when a smoothie alone won’t carry me through the morning. I love my green smoothie recipes. Still, some days I need a little more pep in my step. That’s when I scoop out half a cup, pour almond milk over it, and feel like I’m treating myself. Going gluten-free doesn’t cost you a thing here. It tastes just as good, and you don’t have to think twice about gluten.

This recipe started with my favorite cereal as a kid, Blueberry Morning. I loved digging for those chewy dried blueberries in every bowl. So when I sat down to create my own granola, I knew blueberries were going in. Granola has been a staple in my kitchen for years. There’s even a version in my cookbook, Simple Green Meals. This blueberry batch is the one my family asks for most.

Toasted oat and almond clusters spread out on a parchment-lined baking sheet.

What's in this post

Why You’ll Love It

  • It tastes like the blueberry cereal you grew up with. Vanilla, toasty oats and chewy blueberries land in every spoonful. It’s nostalgic in the best way.
  • 6 grams of fiber per serving. That’s about a fifth of your fiber for the day in one bowl. The oats, almonds and blueberries make it more filling than a smoothie on its own, especially on long-run mornings. On colder days, I make one of my quick oatmeal recipes instead.
  • It travels well. A jar fits in my bag for road trips and long workdays. It’s one of my favorite snacks for busy work days.
Rolled oats, almonds, coconut oil, maple syrup, vanilla, sea salt and dried blueberries on a counter.

Gluten-Free Blueberry Granola Ingredients

Here’s a quick breakdown of why certain ingredients earn a spot in the bowl.

  • Certified gluten-free rolled oats: Oats don’t contain gluten, but they’re often processed alongside wheat. That’s why the certified label matters and why I buy Bob’s Red Mill ones. Rolled oats also toast up crisp, while quick oats turn powdery.
  • Slivered almonds: I like slivered almonds because they’re gentler on your jaw. They still give every bite a nice little crunch.
  • Unrefined coconut oil: Melted coconut oil coats every oat, so the whole tray turns golden. Its light coconut flavor pairs nicely with blueberry.
  • Pure maple syrup: A little maple syrup sweetens the batch and helps the oats stick together into small clusters.
  • Vanilla and sea salt: Vanilla gives it that cereal-bowl flavor. Meanwhile, a pinch of salt keeps the sweetness in check.
  • Dried blueberries: They’re sweet, a little tart and wonderfully chewy. I get mine at Trader Joes, yet they have been sweetened. If you want less sugar, find ones that don’t add sugar.

Substitutions and Variations

  • Dried fruit: Dried cherries or cranberries work in place of blueberries. Stir them in after baking, just like the blueberries.
  • Nuts and seeds: Sliced almonds or chopped pecans both work. You can also swap in pumpkin or sunflower seeds.
  • Oil: If coconut oil isn’t your thing, use avocado oil. It has a milder taste than olive oil.
  • Sweetener: Honey swaps in 1:1 for the maple syrup, though the granola won’t be vegan anymore.
It's free!

Blend the Rainbow

Smoothie Challenge

I’d love for you to blend it up with me! For 5 days, I’ll send you a daily smoothie recipe along with a shopping list so you’re ready before day one.

Dried blueberries in a glass jar, ready to stir into a batch of granola.
Maple syrup going into the oats, stirring the tray halfway through baking, and adding dried blueberries at the end.

How to Make Gluten-Free Blueberry Granola

  1. Heat the oven. Set it to 300°F. Line a baking sheet with parchment paper, or use a silicone baking mat for chewier granola.
  2. Mix in one bowl. Stir the oats, almonds, salt, melted coconut oil, maple syrup and vanilla until every oat looks glossy.
  3. Spread it out. Pour the mixture onto the baking sheet and press it flat with a spatula. A packed layer bakes into bigger clusters.
  4. Bake and stir once. Bake for 15 to 20 minutes, stirring halfway through, until the oats are golden and smell toasty.
  5. Add the blueberries. Let the granola cool on the pan for 10 minutes. Then stir in the dried blueberries so they stay soft.
  6. Serve it like cereal. Scoop half a cup into a bowl and pour almond milk over the top. Greek yogurt works too for extra protein.
Gluten-free blueberry granola in a glass jar with fresh blueberries on the counter.

Common Questions

Is granola gluten-free?

Not always. Oats don’t contain gluten, but they’re often grown and processed alongside wheat, barley and rye. For gluten-free blueberry granola, buy oats labeled certified gluten-free.

Do you add dried blueberries to blueberry granola before or after baking?

After. Dried blueberries turn hard and can scorch in the oven. Let the granola cool for 10 minutes, then stir them in so they stay chewy.

Can I use fresh blueberries in blueberry granola?

Not in the bake, because fresh and frozen blueberries make granola soggy. Instead, top each bowl with fresh blueberries right before you eat it.

How do you make blueberry granola chewy instead of crunchy?

Bake it on a silicone baking mat instead of parchment paper. The mat puts a little space between the hot pan and your oats. That slows down the crisping, so the granola stays softer.

Can I make blueberry granola ahead of time?

Yes, and it tastes even better the next day. Make a batch on Sunday and keep it in an airtight jar for the week. Want something to grab on the way out? My homemade granola bars pack the same oats into bars.

How do you eat gluten-free blueberry granola?

My favorite way is like cereal, with half a cup in a bowl and almond milk on top. It’s also great over yogurt or sprinkled on smoothie bowls for crunch.

Recipe Card

Gluten-Free Blueberry Granola

Jen Hansard
5 (5)
Toasty oats, crunchy slivered almonds and chewy dried blueberries with a hint of vanilla and maple. It tastes like a bowl of blueberry cereal, only gluten-free.
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Glass jar of gluten-free homemade granola with blueberries beside it
Serves4
Serving size0.5 cups
Prep5 minutes
Cook15 minutes
Total time20 minutes

Ingredients 

  • 1 cup gluten-free rolled oats gluten-free
  • ½ cup sliced almonds
  • pinch sea salt, unrefined
  • 1 tablespoon coconut oil, unrefined melted
  • 2 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup dried blueberries

Instructions 

  • Heat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Stir the oats, almonds, salt, coconut oil, maple syrup and vanilla in a bowl until evenly coated.
  • Spread the mixture on the baking sheet and press it flat with a spatula.
  • Bake for 15 to 20 minutes, stirring once halfway through, until golden.
  • Cool for 10 minutes, then stir in the dried blueberries. Let it cool completely before storing.

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Equipment

non-toxic baking sheet
Caraway baking sheet
Two half-sheet silicone baking mats with orange borders
silicone baking mat
Set of gold measuring cups with white powder on marble surface.
Le Creuset measuring cups
Set of gold measuring spoons on a white surface for cooking and baking.
Le Creuset spoons

Recipe Notes

  • Gluten-Free: Use oats labeled certified gluten-free to keep the granola gluten-free.
  • Mix-Ins: Swap the almonds or blueberries for any nuts, seeds or dried fruit you like. A mix of 1/4 cup almonds and 1/4 cup pecans works well.
  • Lower Sugar: For a less sweet granola, cut the maple syrup to 1 tablespoon or leave out the dried blueberries and top each bowl with fresh berries instead.
  • Storing: Let it cool completely on the baking sheet so it crisps, then store in an airtight container at room temperature for up to 5 days.

Nutrition

Calories273 kcal
Carbs39 g
Protein6 g
Fat11 g
Fiber6 g

Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0 g | Sodium: 7 mg | Potassium: 332 mg | Sugar: 17 g | Vitamin A: 0.1 IU | Calcium: 63 mg | Iron: 2 mg