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Healthy Granola with Blueberries
This gluten free granola recipe can be used as a smoothie bowl or yogurt topper, eaten as-is or enjoyed with a plant milk for a decadent cereal. Enjoy straight from the oven or store in an air-tight container to enjoy all week long!
Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Course:
Breakfast, Side Dish, Snack
Cuisine:
Gluten-Free, Plant-Based, Vegan
Keyword:
autumn recipe, gluten free recipe, kid-friendly recipe, spring recipe, summer recipe, winter recipe
Servings:
4
Calories:
310
kcal
Author:
Jen Hansard
Ingredients
1
cup
rolled oats
gluten free
½
cup
almonds
sliced
pinch
sea salt
1
tablespoon
coconut oil
melted
2
tablespoon
maple syrup
1
teaspoon
vanilla extract
½
cup
dried blueberries
Instructions
Combine
all ingredients in a bowl and stir well.
Pour
out mixture onto parchment line baking sheet and spread out evenly.
Bake
300° F for 15-20 minutes, stirring occasionally.
Notes
Store in an air-tight container at room temp for up to 5 days.
Make sure rolled oats are certified gluten-free.
Swap blueberries with dried fruit of your choice, or omit for less sweetness.
Half maple syrup amount to lower natural sugar content.
Swap sliced almonds with nuts/seeds of your choice. I also like to make this with ¼ cup almonds and ¼ cup pecans.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
40
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
373
mg
|
Fiber:
7
g
|
Sugar:
18
g
|
Vitamin A:
1
IU
|
Calcium:
79
mg
|
Iron:
2
mg