Breads and Breakfast
The Ultimate Blueberries and Cream Granola Recipe
This granola tastes like a blueberry muffin met a crunchy cluster snack. We use a touch of heavy cream in the glaze to create a uniquely rich, milky flavor that pairs perfectly with the tartness of dried blueberries.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 8
- Level
- Easy
- Per serving
- 380 kcal
Method
Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, toss together the rolled oats, sliced almonds, and sea salt until evenly distributed.
In a separate small bowl or measuring cup, whisk together the melted coconut oil, honey, heavy cream, and vanilla extract until the mixture is emulsified and creamy.
Pour the wet mixture over the dry oats and stir thoroughly, ensuring every oat is well-coated in the cream and honey mixture.
Spread the granola onto the prepared baking sheet in an even layer. Press it down slightly with the back of a spatula to help form those coveted clusters.
Bake for 25-30 minutes, giving it one gentle stir halfway through. The granola is done when it smells toasted and looks a light golden brown.
Remove from the oven and let it cool completely on the pan. This is the most important part—the granola hardens and gets crunchy as it cools.
Once fully cooled, stir in the dried blueberries. Break the granola into chunks and store in an airtight jar.
Notes
Don't over-stir during baking if you want big, chunky clusters; just rotate the pan or give it one gentle flip.
Always add the dried fruit AFTER baking, otherwise, the blueberries will turn rock-hard in the oven.
If you want an extra 'cream' punch, toss in 1/4 cup of white chocolate chips once the granola is 100% cold.
Check your oats—rolled oats provide the best texture; quick oats will turn into a sandy mess.
