Healthy Granola with Blueberries

5 from 4 votes

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 Time5 mins

Cook Time15 mins

Total Time20 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:

Calories: 310kcal

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