Blueberry and Roasted Pecan Granola

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5 from 4 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.
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