Breakfast/ Oatmeal & Granola/ Snacks/ Vegan/ Vegetarian

Vegan Blueberry and Almond Granola

Blueberry and Almond Granola

Vegan Blueberry and Almond Granola

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By Mama Veggie Serves: 4
Prep Time: 10 minutes Cooking Time: 20-25 minutes

A healthier and less expensive alternative to the commercial granola cereals out there. I really like blueberries with this granola, but you could easily sub in your favorites, like bananas or strawberries. If you want to take this on the go, dried fruit like craisins and raisins work well instead of fresh fruit.


  • 3 T. coconut oil, melted
  • 3 T. pure maple syrup
  • 1 t. pure vanilla extract
  • 1¼ c. rolled oats
  • ¼ c. slivered almonds
  • ¼ c. sunflower seeds
  • ¼ c. dried dates, pitted and chopped
  • 1 t. ground cinnamon
  • ¼ t. salt
  • 1¼ c. fresh blueberries, divided
  • Coconut yogurt, to serve



Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.


In a large mixing bowl, whisk the melted coconut oil, maple syrup, and vanilla extract until combined. Add the oats, almonds, sunflower seeds, dates, cinnamon, and salt. Stir until the dry ingredients are lightly coated in the coconut oil mixture.


Gently fold in one cup blueberries, and then transfer the mixture onto the prepared baking sheet. Spread the granola into a thin, uniform layer.


Place the baking sheet into the pre-heated oven and bake for 10 minutes. Remove from oven and give the granola a good stir. Return to oven and bake for another 10 minutes before stirring again. If necessary, return to oven for another 5 minutes or until the oats are golden brown. Do not overcook or the granola may become bitter.


Remove from oven and cool completely. The granola will become nice and crispy as it cools. Once cooled, serve with coconut yogurt and the remaining fresh blueberries. Enjoy!

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