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Jump to Recipe·Print Recipe· 5 from 5 reviews

This Blueberry Pecan Granola is the absolute best granola I have created so far. Have you ever had roasted pecans? They’re amazing, and what makes them even better is that I used a hint of butter in this recipe, which created a dreamy, buttery, almost caramelized taste to the pecans. If you are dairy-free, then sub the butter for coconut oil for a sweet, tropical flavor! Then, we have the blueberries. Use dried blueberries, not freeze-dried. They are perfectly chewy, adding the best texture to the crunchy pecans and oats.

This blueberry pecan granola is the best you'll ever taste. The roasted pecans have a perfect caramelized flavor while the blueberries add the best chewy texture.

Ingredients for Blueberry Pecan Granola

Rolled Oats – I use sprouted rolled oats from One Degree Organics. Sprouted oats are easier to digest and higher in nutrients, a win-win!

Pecans – My personal favorite part of this recipe! But if you don’t like pecans, then no problem at all. You can substitute them for cashews or almonds.

Dried blueberries – If you don’t prefer blueberries, then you can substitute with any other dried fruit such as figs, mango, apricots, etc. You can even use dates as well.

Maple syrup – This acts as not only the sweetener but also what crystallizes to create a crunchy texture. You can substitute honey 1:1 or you can even use equal parts honey and maple syrup. Read on to see a further explanation of maple syrup for granola.

Butter – To help the granola cook well and become crunchy, while not drying out too much.

Vanilla extract – For flavor

Salt – For flavor

This butter pecan granola is dreamy as can be! The pecans taste caramelized while the blueberries add the perfect amount of chewiness.

A note on the maple syrup

I’ve made granola a bunch of times using either honey or maple syrup and here are my findings:

Maple syrup doesn’t make chunky, uniform clusters quite as much as honey does – It still does make clusters, but they’re a little more fragile than the ones made with honey. Essentially, there tends to be a bit more free-floating oats when using maple syrup compared to honey. Is this a bad thing? No, not in my opinion. But if you are wanting big clusters, then opt for using honey instead of maple syrup. It’ll still be absolutely delicious.

I’ve used honey in my other granola recipes – a classic Homemade Granola and a Fig & Honey Walnut Granola. The only thing to note if using honey instead of maple syrup is the flavor profile will be different – but I don’t think any of us can complain about the delicious flavor that honey brings to the table! I opted for maple syrup for this recipe because it goes well with the buttery pecan flavor, but I think honey would be a bright addition to that!

Method

Preheat oven to 320ºF and line a baking sheet with parchment paper.
In a large bowl, mix together the rolled oats and pecan halves. Add the maple syrup, melted butter (or coconut oil), vanilla extract, and salt.
Transfer the mixture to the baking sheet and press it flat, keeping it all together but flattening it out into about a 1/4-1/2 inch thick layer, making sure the layer is even and the edges aren’t thinner than the middle.
Bake for 30-40 minutes until golden brown on the edges. Remove from the oven, keeping in mind the granola won’t be crunchy yet.
Remove from the oven and let it cool to room temperature, about 45 minutes. It will harden and crisp up during this time, so don’t worry if it’s not crispy yet.
After fully cooled and hardened, gently break it up into clusters. Mix in the dried blueberries and enjoy! Transfer leftovers to an airtight container for storage at room temperature.
Please leave a review and comment if you made this recipe! It helps my website more than you know and I truly appreciate it!

Make the Blueberry Pecan Granola your own

Use honey instead of maple syrup for a sweeter, more vibrant flavor. Honey will also create larger clusters compared to maple syrup!
If you don’t prefer blueberries, then sub for any other dried fruit such as raisins, mango, figs, apricots, etc. Or you can sub for dates even! You can also substitute (or add) freeze-dried fruit instead. Dried fruit will be chewy and a bit more flavorful, whereas freeze-dried fruit will be crunchy. But some great freeze-dried fruit options would be strawberries, raspberries, banana, or blueberries!
You can sub the pecans for any other nut such as cashews, almonds, pistachios, etc.
Add pumpkin seeds to the mixture for an extra pop of color.
Add lemon zest for a lemon blueberry flavor.

Other recipes you’ll love

Honey Walnut Fig Granola

Easy Classic Granola

Chewy Coconut Granola Bars

Easy Orange Fig Energy Bites

Refined Sugar Free Blueberry Muffins

Coconut Blueberry Chia Pudding

Viral Greek Yogurt Bagels

I hope you love this Blueberry Pecan Granola! Please be sure to leave a comment and review. Your support and feedback truly means the world to me and I can’t thank you enough!

Blueberry and Roasted Pecan Granola

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

This granola is a dream come true. The butter pecans take on a sweet, caramelized flavor and the dried blueberries add the most perfect chewy texture and vibrant color.

Author: Christine Manes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Scale

2 cups rolled oats (230g)

3/4 cup halved pecans, roughly chopped if desired (90g), or sub another nut

1/3 cup maple syrup (112g)

2 Tbsp butter, melted (28g), or sub melted coconut oil

1 1/2 tsp pure vanilla extract

1/2 tsp salt

1/2 cup dried blueberries (91g)

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Instructions

Preheat oven to 320ºF and line a baking sheet with parchment paper.
In a large bowl, mix together the rolled oats and pecan halves. Add the maple syrup, melted butter (or coconut oil), vanilla extract, and salt.
Transfer the mixture to the baking sheet and press it flat, keeping it all together but flattening it out into about a 1/4-1/2 inch thick layer, making sure the layer is even and the edges aren’t thinner than the middle.
Bake for 30-40 minutes until golden brown on the edges. Remove from the oven, keeping in mind the granola won’t be crunchy yet.
Let it cool to room temperature for 30-45 minutes before breaking up into clusters.
After fully cooled and hardened, gently break it up into clusters. Mix in the dried blueberries and enjoy! Transfer leftovers to an airtight container for storage at room temperature.
Please leave a review and comment if you made this recipe! It helps my website more than you know and I truly appreciate it!