This gluten free blueberry vanilla granola is the perfect topping for yogurt and it makes for a healthy breakfast or snack. It’s gluten free and dairy free and can be made vegan if you substitute out the honey with maple syrup.
Granola is one of those things that seems complicated to make at first but it is actually one of the simplest things to make, in my opinion. There are so many flavor combinations you can try but today I’m sharing how to make my homemade blueberry vanilla granola. I love making this on Sunday and then using it for breakfasts and snacks throughout the week.
Serving Suggestions: This homemade blueberry vanilla granola is delicious on its own and I definitely grab a handful from time to time when I’m in a rush and just eat it that way. But I also enjoy it with coconut yogurt, almond milk, fresh fruit, fruit salad, or even dairy-free ice cream.
Ingredients for Homemade Granola
The great thing about granola is that it’s easy to customize and swap out ingredients. If I don’t have one of the nuts on hand, I’ll just swap it out with one that I do have. So don’t feel like you can’t experiment and try substitutions if you want. Let me know in the comments below if you tried a variation and how it turned out!
Dry Ingredients
- gluten free rolled oats
- cinnamon
- cashews
- walnuts
- coconut flakes or chips
- freeze dried blueberries
- salt
Wet Ingredients
- cane sugar
- honey or maple syrup
- runny tahini
- vanilla extract
- coconut oil
How To Make Gluten Free Blueberry Vanilla Granola
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the dry ingredients. Set aside.
- In a small saucepan, warm coconut oil and cane sugar on low heat. Stirring continuously for 1 minute until coconut oil is melted.
- Then add the honey, tahini, and vanilla to the saucepan. Stir to combine and remove from heat.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix to combine. Spread the oat mixture on the prepared baking sheet.
- Bake until granola is lightly golden, about 25 to 30 minutes. Stir halfway.
- Take granola out of the oven and let cool completely on the baking sheet. Break into chunks and store granola in an airtight container.
Other Breakfast Recipes:
Gluten Free Blueberry Vanilla Granola
Ingredients
Dry Ingredients
- 1-½ cup gluten free rolled oats
- ¼ cup cashews, roughly chopped
- ¼ cup walnuts, roughly chopped
- ¼ cup coconut flakes or chips
- ⅓ cup freeze dried blueberries
- 1-½ tsp cinnamon
- ½ tsp salt
Wet Ingredients
- ¼ cup cane sugar
- ¼ cup coconut oil
- ¼ cup honey or maple syrup
- ¼ cup tahini (the runny kind)
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the dry ingredients. Set aside.
- In a small saucepan, warm coconut oil and cane sugar on low heat. Stirring continuously for 1 minute until coconut oil is melted.
- Then add the honey, tahini, and vanilla to the saucepan. Stir to combine and remove from heat.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix with a spatula to combine. Spread the oat mixture evenly on the prepared baking sheet.
- Bake until granola is lightly golden, about 25 to 30 minutes. Stir at the halfway point.
- Take granola out of the oven and let it cool completely on the baking sheet. Break into chunks and store granola in an airtight container.
Notes
- Serving suggestions: You can eat this granola on its own but it also goes well with yogurt, milk, fresh fruit, fruit salad or ice cream.
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