Easy Homemade Blueberry Pecan Paleo Granola

This healthy homemade blueberry granola recipe with pecans, almonds and coconut is super-fast—and it's gluten-free and grain-free. Try it for breakfast or as a grab-and-go snack any time of the day.

I love homemade granola. I'm always experimenting with different flavors. I recently whipped up a batch of blueberry pecan paleo granola and it's become my new go-to snack.

Combining unsweetened dried blueberries with crunchy pecans and a hint of pure maple syrup, this recipe is a tasty twist on traditional granola. It's not just delicious, but it's also a healthier option (gluten-free and grain-free with no oats!) that's perfect for a quick breakfast or an energizing snack.

This granola satisfies the craving for something sweet without the guilt. Using ghee adds a subtle buttery richness, but if you're looking for a dairy-free version, coconut oil works perfectly as a substitute. It's a simple and quick recipe to prepare, making it a great option for easy meal prep.

Ingredients

Here's what you'll need for this homemade granola recipe.

• Pecans: Chopped, they add to the buttery flavor and are a fantastic combo with blueberries
• Almonds: Sliced, they add a nice crunch and are a good source of healthy fats. You can use cooked or raw almonds.
• Sunflower seeds: For added texture and crunch.
• Unsweetened coconut: Finely shredded coconut adds to the base of the granola and helps mimic the texture of oatmeal.
• Sea salt: A pinch of salt balances the sweetness.
• Ghee or coconut oil: This helps in getting a nice, crisp finish to the granola clusters.
• Maple syrup: It acts as a natural sweetener and helps to bind the granola pieces together.
• Dried blueberries: They give a sweet, tart flavor and are rich in antioxidants.

These ingredients come together to create a delightfully easy homemade blueberry granola. And it's so easy to make!

How to make it

All you need to do is gather the ingredients, preheat the oven, mix everything well, and bake until it's golden and fragrant. Here are the step-by-step instructions for this healthy blueberry ganola.

1. Preheat Oven: Set your oven to 325°F and line a baking sheet with parchment paper or a silicone liner.
2. Mix Dry Ingredients: In a large bowl, combine the pecans, almonds, sunflower seeds, coconut and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup and melted coconut oil or ghee. Add to the nut mixture and mix together until everything is well coated.
4. Bake: Spread the granola mixture evenly on your prepared parchment-lined baking sheet. Then the granola goes into the oven for about 12-15 minutes, until it starts to brown.
5. Add Blueberries: Remove the granloa from the oven and set it on a cooling rack. Toss in the dried blueberries and let the granola cool completely on the baking tray.

Variations

These variations are perfect if you're looking to mix things up while sticking to a grain-free diet.

• Chocolate chip: Stir in sugar-free dark chocolate chips after baking and cooling the granola. It's like having dessert for breakfast, but still keeping it healthy!
• Tropical: For a taste of the tropics, mix in large coconut flakes before baking and add chunks of dried pineapple along with the dried blueberries after baking. 
• Spiced: A sprinkle of cinnamon and nutmeg makes this variation warm and comforting. Add a splash of vanilla extract or a dash of ginger for a little kick. It smells amazing while it's baking.
• Lemon blueberry: Lemon zest adds brightness and complements the blueberries beautifully. The combination of blueberry and lemon tastes like summer.
• More seeds: Pumpkin seeds add another crunchy element. You can also mix in flax seeds and chia seeds for extra crunch.

How to serve

When the blueberry granola is ready, our favorite way to eat it is by the handful. But here are some other delicious ways to enjoy it:

• Milk it: For an easy breakfast, treat it like cereal and pour your favorite dairy-free milk over it—I like it with homemade cashew milk.
• On-the-go Snack: For a quick, energy-boosting snack, I grab a handful of granola to munch on. It's super convenient and satisfies my cravings.
• Apple Sauce Topping: I've discovered that sprinkling this granola over homemade slow cooker apple sauce adds a delightful crunch.
• Smoothie Bowl Sprinkle: Top your smoothie bowl with a generous sprinkle of granola for a bit of texture. It's great with fresh berries and almond butter.
• Baked Peach Partner: Try this granola as a topping on baked peaches drizzled with honey—a match made in heaven for a warm dessert or a fancy breakfast treat.
• Ice Cream Topping: It's the perfect topping for ice cream. Try it with fresh fruit over your favorite dairy-free treat!

How to store

Keeping it fresh and crunchy is key. Make sure the granola is completely cooled to room temperature before storing to prevent moisture buildup. Then transfer the granola to an airtight container.

For meal prepping, I like to divide it into single-serving bags or mini mason jars. It's perfect for on-the-go snacking! Store the container in a cool, dry place. I keep it in the pantry—it disappears quickly if it's left on the kitchen counter.

More grain free granola recipes

Here are some more recipes for those who love granola but prefer it grain-free. These picks are perfect for busy mornings:

• Cranberry Walnut Granola: Packed with tart cranberries and crunchy walnuts.
• Cherry Almond Granola: The classic combination of cherries and walnuts.
• Cinnamon Raisin Spice Granola: A cozy blend of cinnamon and raisins adds a touch of sweetness and spice to your mornings.
• Coconut Granola With Pecans & Chocolate Chips: A decadent combination of dessert flavors.