Name: Blueberry Almond Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 T. unsalted butter, melted; 3 T. pure maple syrup; 1 t. pure vanilla extract; 1¼ c. rolled oats; ¼ c. slivered almonds; ¼ c. sunflower seeds; ¼ c. dried dates, pitted and chopped; 1 t. ground cinnamon; ¼ t. salt; 1¼ c. fresh blueberries, divided; Greek yoghurt, to serve

Granola is one of those recipes that seems to divide people. On paper, it should be a healthy breakfast option. But when you buy the pre-made stuff, it seems to lose that edge.

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However, making your own granola is a lot easier than it sounds. And you have the benefit of knowing exactly what’s inside it. Here’s an example of a delicious Blueberry and Almond Granola to show you what I mean.

Why make your own granola?

There are two main reasons why people make their own granola.

The first is that store-bought ones tend to have a lot of sugar hiding in the recipe. Whether it is a boost the taste thing or a fill the gaps thing, the truth is that store-bought ones can turn a potentially healthy option into a not-so-healthy one.

blueberry almond granola - why make your own granola? Bowl of homemade granola with ingredients and a red check tablecloth

The other reason to make granola yourself is to have control over what’s in it. Sure, store-bought stuff will give an exhaustive list of what’s inside so you don’t need to worry about allergies and hidden ingredients. But if you just like certain things and dislike others, you can select what goes into your granola in a way you can’t when you buy it.

More recipe inspiration

Looking for more granola inspiration? Then check out these Strawberry and Banana Granola Parfaits. Or if you like the idea of oats for breakfast and want something else to test, try these slow cooker apple and cinnamon steel cut oats.

What you need to make blueberry almond granola

3 T. unsalted butter, melted
3 T. pure maple syrup
1 t. pure vanilla extract
1¼ c. rolled oats
¼ c. slivered almonds
¼ c. sunflower seeds
¼ c. dried dates, pitted and chopped
1 t. ground cinnamon
¼ t. salt
1¼ c. fresh blueberries, divided
Greek yoghurt, to serve

Kitchen equipment

How to make the recipe

STEP 1: Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

STEP 2: In a large mixing bowl, whisk the melted butter, maple syrup, and vanilla extract until combined. Add the oats, almonds, sunflower seeds, dates, cinnamon, and salt. Stir until the dry ingredients are lightly coated in the butter mixture.

STEP 3: Gently fold in one cup blueberries, and then transfer the mixture onto the prepared baking sheet. Spread the granola into a thin, uniform layer.

STEP 4: Place the baking sheet into the preheated oven and bake for 10 minutes. Remove from oven and give the granola a good stir. Return to oven and bake for another 10 minutes before stirring again. If necessary, return to oven for another 5 minutes or until the oats are golden brown. Do not overcook or the granola may become bitter.

STEP 5: Remove from oven and cool completely. The granola will become nice and crispy as it cools. Once cooled, serve with Greek yoghurt and the remaining fresh blueberries.

Storing the recipe

Freezing the recipe: One of the great things about granola is that you can make it in batches and freeze it. Once you have taken out what you need for the recipe you want to eat, pop the rest in airtight containers in portions and pop in the freezer for up to three months. Defrost thoroughly before using.

Recipe tips

When you are buying your oats, make sure you get the right one. Rolled oats are different from porridge oats and getting the right one helps make the perfect granola. Rolled oats are whole-grain kernels that have been squashed with a roller, steamed and dried. The very thin version is known as quick or instant oats.

You can mix up the recipe by changing the berries in it. Swap the blueberries for strawberries, raspberries or any other type of berry you enjoy. Or try different fruit that cooks well.

Yield: 4 portions