This sprouted blueberry muffin granola recipe with almond slices, dried blueberries, and a sprinkle of cinnamon and nutmeg is one of my favorite go-to snacks. It perfectly pairs with a bowl of yogurt and a cup of warm coffee!
My sprouted blueberry muffin granola is the perfect addition to your morning yogurt! (That’s if it lasts longer fresh off the baking sheet!) I’m telling you, once you start eating it, it’s hard to stop!
Perfectly crunchy, this sprouted blueberry muffin granola takes it to the next level with its dried blueberries, almond slices, and natural sweetened. It’s a snack I always love to have on hand. With my morning coffee paired with a bowl of this granola, it truly feels like you are enjoying a bakery muffin. This blueberry muffin granola is gluten—and refined sugar-free, making it a better option to start your day!
Tips For Making Blueberry Muffin Granola -
- I highly recommend using sprouted oats for your granola. I’ve swapped my generic grocery store oats for One Degree Organic Food’s Sprouted Oats, which have been a game changer. I pick up a bag of these oats at my local Costco. Sprouted grains are gluten-free, non-GMO, and easier for the gut to digest.
- You will want to use an edged baking sheet to prevent liquid leaking into your oven.
- Avoid mixing in your dried berries before baking the granola! Trust me, I accidentally did this, and it ruined my granola.
Tools You Might Need -
- Large Mixing Bowl
- Wooden Spoon
- Measuring Cups/Measuring Spoons
- Liquid Measuring Cup
- Rimmed Baking Sheet
- Parchment Paper (For baking)
Ingredients -
Sprouted Old Fashioned Oats—I recommend using One Degree Organic Foods’ Sprouted Oats. I pick up a 5-lb bag from my local Costco. Spouted grains and legumes are more manageable for our guts to digest. Learn more about why they’re better for you here
Sliced Almonds – The thin slices of almonds give the granola a great crunch and flavor.
Cinnamon
Nutmeg
Salt
100% Pure Maple Syrup—100% Pure Maple Syrup is a great natural sweetener, making it a better alternative to refined granulated sugar.
Coconut Oil – I use Kirkland’s Organic Virgin Coconut Oil.
Vanilla Extract
Almond Extract
Dried Blueberries—This simple ingredient elevates your granola from being just an “average” granola! Adding dried blueberries makes this granola very addicting.
How To Make Blueberry Muffin Granola -
Before getting into anything else, preheat your oven to 300 degrees! Don’t be like me and always forget to preheat your oven!
Grab your rimmed cookie sheet and line it with parchment paper. This will make it easier to break up the granola after it’s cooled.
After prepping your baking sheet, take a large bowl and mix your sprouted oats, sliced almonds, cinnamon, nutmeg, and salt. Mix well, making sure each ingredient is evenly coated. Set this bowl aside and grab your liquid measuring cup.
I will melt my coconut oil in a small saucepan. This is important to ensure that the coconut oil is incorporated well with the maple syrup and extracts and that the dry ingredients are coated evenly before baking.
In your liquid measuring cup, add maple syrup, melted coconut oil, vanilla, and almond extract. Whisk together until the coconut oil and maple syrup are incorporated.
Once evenly combined, pour the maple syrup mixture over the dry ingredients. Use a wooden spoon to mix until evenly distributed throughout the oats and almond slices.
Pour the mixed granola onto your prepared baking sheet, lightly pressing down to create one even layer. Bake the granola for 45-50 minutes or until the edges start to slightly brown. If I could stress anything with this recipe, don’t mix the granola while baking. This will allow the oats and almonds to be baked together, creating a granola “bark.” By not mixing your granola after baking, you can break the granola into clusters.
Once it is done baking, take it out of the oven and let it cool completely before breaking it apart. Cooling the granola will help the melted coconut oil solidify a bit.
Once it’s cool and you’ve patiently waited, break your granola up. You can create the perfect size clusters. Lastly, mix in your dried blueberries once the granola is broken up. Now, it’s ready to be enjoyed or stored in a glass jar for later!
Storing Your Sprouted Blueberry Muffin Granola -
My preferred way to store this sprouted blueberry muffin granola is in a glass mason jar. It is the perfect size, keeping the dried blueberries distributed evenly throughout the granola!
Your granola will last for a couple of weeks in the pantry…that’s if you haven’t eaten it all up by then!
If you try this recipe, let me know by leaving a comment! Love it? Feel free to give it a 5-star rating!
Find More Breakfast Recipes -
Blueberry Muffin Granola
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Measuring Cups & Measuring Spoons
- Liquid Measuring Cup
- Rimmed Baking Sheet
- Parchment Paper (for baking)
Ingredients
- 3 Cups Sprouted Old Fashioned Rolled Oats (gluten free)
- 1 Cup Sliced Almonds
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Sea Salt
- 1/2 Cup Pure Maple Syrup
- 1/2 Cup Melted Coconut Oil
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 Cup Dried Blueberries
Instructions
- Preheat the oven to 300F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl combine oats, almonds, cinnamon, nutmeg, and salt. Mix until combined.3 Cups Sprouted Old Fashioned Rolled Oats, 1 Cup Sliced Almonds, 1 tsp Ground Cinnamon, 1/4 tsp Ground Nutmeg, 1/4 tsp Sea Salt
- In a separate bowl, whisk coconut oil, syrup, vanilla, and almond extract until smooth. Pour it over the dry mixture and mix until just moistened.1/2 Cup Pure Maple Syrup, 1/2 Cup Melted Coconut Oil, 1 tsp Vanilla Extract, 1 tsp Almond Extract
- Evenly spread the granola mixture onto your prepared baking sheet. Pat flat with a spatula. Bake the granola at 300F for 45-50 minutes or until golden and the edges start to brown. (Do NOT stir granola while baking)
- Remove from oven and let the granola cool completely. (Do not mix granola when warm. Once the granola is cool, break into clusters and mix in the dried blueberries.1 Cup Dried Blueberries
- Sprinkle some on top of yogurt or transfer granola to an airtight container and enjoy!
Notes
- I highly recommend using sprouted oats for your granola. I’ve swapped my generic grocery store oats for One Degree Organic Food, Sprouted Oats. It has been a game changer making it easier on my gut to digest. Learn more about sprouted grains and oats here.
- You will want to use an edged cookie sheet for baking to prevent liquid from leaking into your oven.
- Avoid mixing in your dried berries before baking the granola! Trust me, I accidentally did this and it ruined my granola.
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