Choco-Blueberry Almond Granola

As I mentioned in my only other granola post, I’m not much of a granola eater. Don’t get me wrong–it’s freaking delicious. Unfortunately, my intestines are not a fan. Even sampling the recipes I make is enough to torment my tummy. ? Yowww.

In that post, I implied that I was not likely to being publishing granola recipes on here. Making granola often requires me to eat granola, and, like I said before, “Yowww.” Luckily for you, mi novio? is a big fan of my granola, so I guess I’ll just be trying out new recipes occasionally for him to try and you to read about. Everyone wins! Except me. ?

Choco-Blueberry Almond Granola by the #OatmealArtist #Vegan

Of course, mi novio? is also a picky eater. No cashews. No pecans. And absolutely NO coconut. I like the challenge, though; it forces me to be creative! This is the first time I’ve used chocolate in granola. I know it’s not a groundbreaking discovery (many have done it before me), but it’s new for me. I thought maybe it would make it more fun for him since I also included dried blueberries, and I honestly had no idea how he would react to that. I think dried fruit scares him. ?

Choco-Blueberry Almond Granola by the Oatmeal Artist

This granola is crunchy, sweet, flavorful, and full of little chocolate clusters. Yes–as the chocolate chips melt, they clump together and form happy, cocoa clusters. You. Are. Welcome.

Random Recommendations:

  • [tunes] this Hit Rewind playlist on Spotify has been making me pretty gosh darn happy for the past couple of weeks
  • [eats] for NYC vegans: Screamers, the all-vegan new pizzeria in Greenpoint, offers pizza by the slice for $3-4.? Each slice features some stellar crust and sauce. There’s even a Hawaiian flavor! ??

Choco-Blueberry Almond Granola

Prep Time: 5 minutes

Cook Time: 60 minutes

Yield: about 3 cups of granola

1/2 cup

What you'll need:

  • 2 cups old-fashioned oats
  • 1/2 cup raw slivered almonds
  • 1/4 cup sunflower seeds
  • 3 tablespoons maple syrup
  • 3 tbsp melted coconut oil
  • 1/4 tsp almond extract
  • pinch of salt
  • 1/2 cup wild dried blueberries, (I chopped mine in half)
  • 1/4 cup semi-sweet chocolate chips

How to make it:

  1. Preheat the oven to 300 degrees F.
  2. Toss all ingredients except blueberries and chocolate chips together in a mixing bowl. You can use a spatula but sometimes using your hands is more effective. Make sure the coconut oil is evenly distributed and there are no chunks left (using your hands will help melt it).
  3. Spread in a thin layer on a baking sheet and bake for 10 minutes, stir in blueberries, and bake for another 10-15 minutes, until lightly toasted.
  4. Remove from oven and sprinkle in the chocolate chips. The residual heat will melt the chocolate slightly but they'll still retain some of their shape.
  5. Once cooled completely, stir again before serving or storing. The original poster recommends storing this in an airtight container for up to two weeks.

Just an FYI:

Adapted from this recipe.

Choco-Blueberry Almond Granola by the Oatmeal Artist #Vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Choco-Blueberry Almond Granola

  1. Cassie says:

    My appetite would just not stop at granola when I was younger. It was one of my binge foods and I’d have over seven cups of granola in one sitting for breakfast! I wouldn’t be surprised if I ate my weight in granola one day. LOL! But now I absolutely love granola and I’m able to control my portions too! This one looks amazing–so simple but so sweet!

  2. Heidi says:

    This recipe looks amazingly simple and delicious! I think I eat granola every single day and can’t get enough! I love it on my yogurt and fruit as well as my banana nice cream! Most granola recipes have so many ingredients that it becomes a turn off to make and its more cost effective to buy but this recipe is doable! Thank you for sharing even though your tummy can’t handle it. 🙂

  3. I loved granola when I was younger! But when I learned the dark truth behind the health halo, I stopped eating it. On the two social media platforms I use most, Instagram and Pinterest, I come across a homemade granola recipe at least once a day. Making my granola is on my foodie bucket list and I’m in the midst of making an allergy and picky eater friendly recipe. Thank you for the flavor inspiration Lauren!!

  4. I LOVE the “Hit Rewind: playlist on Spotify too, so good! I’m not much of a granola fan either, but I appreciate the simplicity and flavors of this recipe 🙂

  5. Tu novio! So happy for you. Is he latino?

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