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.