Gluten-Free Blueberry Vanilla Granola

Sarah’s Rap: I am always looking for way to improve the nutritional value and reduce sugar content of the snacks and breakfasts which my kids consume. This recipe is their new favorite and a great replacement for the more sugar-laden store varieties of granola. Another bonus? When you bake it your house will smell so good, you’ll wish you could make it every day!

Gluten-free Blueberry Vanilla Granola

  • 4 cups old-fashioned gluten-free oats
  • 1/4 cup coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 1/4 cup golden ground flax seed
  • 1 Tablespoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 bag freeze-dried, unsweetened blueberries (approx 1.2 ounces)
  • 1/2 cup sliced almonds (optional)

Preheat oven to 300 degrees F.

Meanwhile, in a large bowl mix oats, coconut oil, honey/syrup, flax seed, vanilla extract and sea salt. Add dried blueberries and sliced almonds, if using. Stir until well blended.

Put granola mixture on a half-sheet pan and bake in preheated oven for 30-40 minutes, or until golden brown, flipping with a spatula every 10 minutes.

Cool completely and store in an airtight container for up to 2 weeks in a cool, dry place. Granola will get crispy as it cools.

This granola is excellent as a dry snack, over yogurt or with your favorite milk.


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