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    Home » Breakfast

    Blueberry Pecan Paleo Granola

    March 7, 2014 Updated: August 5, 2020 by Lisa Wells / 13 Comments

    This blueberry pecan paleo granola recipe is super-fast. And it's gluten-free and grain-free. Try it for breakfast or a grab-and-go snack any time. | cookeatpaleo.com

    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 hard to resist. 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

    This blueberry pecan grain-free granola is made with dried blueberries.
    5 from 1 vote
    Print Save Email
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings: 12 ¼-cup servings (3 cups)
    Course: Breakfast
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 1 cup chopped pecans
    • 1 cup sliced almonds
    • ½ cup sunflower seeds
    • ½ cup finely shredded unsweetened coconut
    • ¼ teaspoon sea salt
    • 1 tablespoon grass-fed ghee or coconut oil melted
    • 3 tablespoons pure maple syrup
    • ½ 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.

    Notes

    Use coconut oil for a dairy-free vegan option.

    Nutrition

    Calories: 222kcal Carbohydrates: 14g Protein: 4g Fat: 18g Saturated Fat: 4g Trans Fat: 1g Cholesterol: 3mg Sodium: 54mg Potassium: 215mg Fiber: 4g Sugar: 8g Vitamin A: 9IU Vitamin C: 1mg Calcium: 42mg Iron: 1mg
    Keyword: blueberry granola, nut granola with blueberries recipe
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

     

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    Comments

    1. Valerie

      March 07, 2014 at 4:44 pm

      What is the measurement for the blueberries?

      Reply
      • Lisa

        March 07, 2014 at 4:52 pm

        Thanks for catching that, Valerie! It's 1/2 cup - I updated the recipe. 🙂

        Reply
    2. Jelli

      March 08, 2014 at 4:26 pm

      This 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!

      Reply
      • Lisa

        March 08, 2014 at 11:30 pm

        Thanks, 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. 🙂

        Reply
    3. Ginger Gaubert

      March 10, 2014 at 2:31 pm

      Do you calculate the nutritional value of your recipes per serving sizes?

      Reply
      • Lisa

        March 11, 2014 at 3:14 pm

        Ginger, 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.

        Reply
    4. Mariza

      March 12, 2014 at 9:55 am

      This 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!!

      Reply
      • Lisa

        March 12, 2014 at 3:34 pm

        Thanks, Mariza! 🙂

        Reply
    5. Valerie

      March 15, 2014 at 4:46 pm

      Finally 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!

      Reply
    6. Molly

      October 31, 2017 at 12:30 pm

      I can't stand coconut. Can it be left out, or is there a substitution you would recommend?

      Reply
      • Lisa

        November 07, 2017 at 10:43 am

        Hi 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.

        Reply
    7. Trisha M.

      November 22, 2019 at 1:32 pm

      Do you use raw nuts and seeds in this recipe?

      Reply
      • Lisa

        November 26, 2019 at 12:03 pm

        Hi Trisha, yes, you can use raw nut and seeds in this granola.

        Reply

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