Homemade Granola: Cinnamon-Blueberry

Don’t you just love a crunchy, well-balanced homemade granola? We sure do! The ideal combination of oats, nuts, and sweet – perfect for eating drenched in your favorite milk, or sprinkled on top of some yogurt, fruit, or even ice cream! One of my favorite combinations with homemade granola is sprinkling it on top of Greek yogurt or cottage cheese. Maybe with a little fruit for good measure!

I’ve been playing around with homemade granola recipes, and found a nice combination I wanted to share. It’s perfectly crunchy with just a little sweet. This is even one that Hubby requests!

I think it counts as being semi-healthy, too 🙂 Granola can be really calorie-heavy. And while you do still have to watch how much you spoon on of this one, I’ve come up with a nice combination that minimized the extra calories from fats and sugars, but still tastes really nice. I believe the heaping tablespoon of cinnamon plays a big role here, so don’t skimp! Cinnamon is like calorie-free flavor, and it increases the sweetness too. I add it to a lot of things when I want a sweet kick without any actual “sweet”.

Give this homemade granola combination a try, or put your own spin on it and call it a new recipe!

Cinnamon-Blueberry Granola

Crunchy, well-balanced granola, with just a hint of sweet.

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Breakfast

Cuisine: American

Servings: 21

Calories: 148 kcal

Equipment

• Medium mixing bowl
• Half sheet pan

Ingredients

 

• 3 cups rolled oats (old-fashioned)
• 1½ cups chopped nuts (mixture of almonds, walnuts, pecans)
• 1½ tbsp flax seeds
• 1 tbsp cinnamon
• 3 tbsp EVOO
• 6 tbsp REAL maple syrup (see notes)
• 3/4 cup dried blueberries (or any other dried fruit, or leave it out all together and just add per serving if desired)

Instructions

• Preheat oven to 300°F.
• Mix together all ingredients (except for the dried blueberries) until the oats and nuts are coated evenly.
• Spread evenly onto a baking sheet lined with parchment paper.
• Bake for about 1 hour, until light brown, stirring every 20 minutes.
• One you pull the granola out of the oven, add the dried fruit and stir in while it is still warm.

Notes

Cooking the granola low and slow is key to getting that nice crunchy texture!

You could sub honey for the maple syrup if you prefer: it will make the granola clump together more, and is a touch sweeter.

Nutrition

Serving: 0.25 cup | Calories: 148 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 8 g

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