I love homemade granola. I'm always experimenting with different flavors. Today I had some unsweetened dried organic blueberries, and I thought they would be wonderful with pecans and maple syrup. So here's my latest granola recipe—blueberry pecan paleo granola.
This granola is absolutely addictive. I had to put it away in the cupboard so I would stop snacking on it. The maple syrup makes it extra crunchy, and I love the hint of buttery flavor from the ghee. Of course, if you want a completely dairy-free granola, you can always substitute coconut oil for the ghee.
This blueberry pecan paleo granola 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. Or with homemade cashew milk for breakfast.
Blueberry Pecan Paleo Granola
Ingredients
- 1 cup chopped pecans
- 1 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/2 cup finely shredded unsweetened coconut
- 1/4 teaspoon sea salt
- 1 tablespoon grass-fed ghee or coconut oil melted
- 3 tablespoons pure maple syrup
- 1/2 cup organic dried blueberries
Instructions
- Preheat oven to 325 degrees.
- Combine pecans, almonds, sunflower seeds, coconut and salt in large bowl.
- Combine ghee or coconut oil with maple syrup. Stir into nut mixture until well combined.
- Bake on a rimmed baking sheet lined with parchment paper for 12 - 15 minutes, until just lightly browned.
- Add the dried blueberries and toss to combine. Cool completely before serving.
Valerie
March 7 at 4:44 pmWhat is the measurement for the blueberries?
Lisa
March 7 at 4:52 pmThanks for catching that, Valerie! It’s 1/2 cup – I updated the recipe. 🙂
Jelli
March 8 at 4:26 pmThis looks delicious, Lisa! I love granola and muesli and can hardly afford to buy it. Making my own would be a much better (and probably healthier) option. Blueberries are my favorite food, so your version is calling my name!
Lisa
March 8 at 11:30 pmThanks, Jelli! This granola has been calling my name too. Luckily, my husband finished it off this morning so I won’t eat any more of it. 🙂
Ginger Gaubert
March 10 at 2:31 pmDo you calculate the nutritional value of your recipes per serving sizes?
Lisa
March 11 at 3:14 pmGinger, I don’t track nutritional values, but MyFitnessPal app (http://www.myfitnesspal.com/) and SparkRecipes (http://recipes.sparkpeople.com/recipe-calculator.asp) have calculators you can use for this. The serving size would be similar to nuts, about 1 ounce or 1/4 cup.
Mariza
March 12 at 9:55 amThis granola is AMAZING… I did make a couple changes to mine: I used raw honey instead of maple syrup and raisins instead of blueberries. Thanks for the recipe!!
Lisa
March 12 at 3:34 pmThanks, Mariza! 🙂
Valerie
March 15 at 4:46 pmFinally had a chance to make some! Oh my gosh that is good. I am going to have to make my husband hide it from me before I eat the whole bag!
Molly
October 31 at 12:30 pmI can’t stand coconut. Can it be left out, or is there a substitution you would recommend?
Lisa
November 7 at 10:43 amHi Molly, the coconut is what holds this granola together. I haven’t tested it, but you can try substituting almond flour and see if that works for you.