Salty-Sweet Blueberry Almond Granola
Granola is one of those things that is so easy to make, that you can easily skip buying it at the grocery store and prep your own that tastes better than anything you might buy. I’m a salty girl and find most store-bought versions too sweet for my taste. This Salty-Sweet Blueberry Almond Granola suits my tastes perfectly, thanks to a deliberate boost in saltiness. While most granolas lean towards the sweet side, this recipe balances the sweetness of maple syrup and coconut sugar with a notable salty kick. If you are less of a salt fan, feel free to dial it back.
Why This Blueberry Almond Granola Stands Out
This recipe is intentionally saltier than your average granola and made even a bit more savory by the extra virgin olive oil. The salt not only enhances the flavors of the oats, almonds, and coconut but also complements the natural sweetness of the dried blueberries. It’s a flavor combination that might surprise you—in the best way possible. We’re also going to bake this until it’s super crispy so that it adds the most satisfying flaky crunch.
Ingredients You’ll Need
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut chips
- 1 Tablespoon kosher salt (adjust to taste, for reference I’m using Diamond Crystal)
- ½ cup coconut sugar (brown sugar will work just fine as an alternative!)
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- ½ teaspoon ground cardamom
- ¾ cup dried blueberries (feel free to swap this with another dried fruit that you have on hand – I also love to use dried cranberries, cherries, or golden raisins)
How to Make Salty-Sweet Blueberry Almond Granola
- Preheat and Prep
Start by preheating your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking. - Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, sliced almonds, coconut chips, and kosher salt. Stir everything together until it’s evenly mixed. - Prepare the Wet Ingredients
In a small saucepan, combine the coconut sugar, maple syrup, extra virgin olive oil, and ground cardamom. Heat the mixture over low heat, stirring frequently until the sugar has fully dissolved, which should take about 3-5 minutes. - Combine and Coat
Remove the saucepan from the heat and pour the wet mixture over the dry ingredients. Use a spatula to fold everything together until all the oats and nuts are well-coated. - Bake to Perfection
Spread the granola mixture evenly onto the prepared baking sheet. Bake for 45-55 minutes, stirring every 15 minutes to ensure even browning. You’re looking for a deep golden brown color and a crispy texture. - Add the Finishing Touch
As soon as the granola comes out of the oven, stir in the dried blueberries. Let the granola cool completely on the baking sheet before transferring it to an airtight container for storage.
Tips for Perfect Granola
- Use Quality Ingredients: The flavor of your granola will only be as good as the ingredients you use. Opt for high-quality oats, pure maple syrup, and fresh dried blueberries.
- Adjust the Salt: If you’re sensitive to salt, you can start with half the amount and add more to taste. However, the saltiness is what makes this granola stand out, so don’t be afraid to experiment.
- Stirring is Key: Stirring the granola every 15 minutes helps ensure that it cooks evenly and achieves that perfect crispy texture.
Serving Suggestions
This granola is excellent on its own as a snack, but it also shines when paired with yogurt, sprinkled over smoothie bowls, or even as a topping for ice cream. The salty-sweet combination also works beautifully with fresh fruit.
Storage
Store your granola in an airtight container at room temperature. It will stay fresh for up to two weeks.
This recipe is a nice departure from the usual sweet-only granola. I feel that the added salt makes it more versatile and, honestly, pretty addictive. Give it a try and let me know how you like it!
Salty-Sweet Blueberry Almond Granola
This Salty-Sweet Blueberry Almond Granola offers a unique twist on traditional granola by balancing the natural sweetness of maple syrup and coconut sugar with a bold, salty kick. Made with rolled oats, sliced almonds, coconut chips, and dried blueberries, this crunchy granola is perfect as a snack, breakfast topping, or yogurt mix-in.
Ingredients
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut chips
- 1 tablespoon kosher salt Adjust to your preference. I used Diamond Crystal.
- ½ cup coconut sugar
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- ½ teaspoon ground cardamom
- ¾ cup dried blueberries
Instructions
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the rolled oats, sliced almonds, coconut chips, and kosher salt. Stir until well mixed.
- Prepare the wet ingredients: In a small saucepan over low heat, combine the coconut sugar, maple syrup, extra virgin olive oil, and ground cardamom. Stir frequently until the sugar has completely dissolved, about 3-5 minutes.
- Combine wet and dry ingredients: Remove the saucepan from heat and pour the wet mixture over the oat mixture. Fold the ingredients together using a spatula until all the dry ingredients are evenly coated.
- Bake the granola: Pour the granola mixture onto the prepared baking sheet and spread it into an even layer. Bake for 45-55 minutes, stirring every 15 minutes to ensure even baking, until the granola is deep golden brown and crispy.
- Add the dried blueberries: Remove the baking sheet from the oven and immediately stir in the dried blueberries. Allow the granola to cool completely on the baking sheet.
Notes
Store the granola: Once cooled, transfer the granola to an airtight container. It will keep well at room temperature for up to 2 weeks.
