Quit buying retail granola! This vegan blueberry baked granola is a delicious and wholesome breakfast option and super customizable to your liking! The result is a crunchy, flavorful granola that's perfect for adding to your vegan yogurts, smoothies or smoothie bowls, ice cream, as a snack, or just enjoy in a bowl of plant-based milk.
I don't mention this often, but granola is probably one of my top 5 favorite breakfast items. Crunchy texture is a must for my palate. I even add granola to my ice cream if there's not enough chunky bits in there!
Alternatively if you're looking for a softer breakfast, but still want that blueberry goodness, you can try my comforting blueberry oatmeal!
Ingredients are pretty simple for this granola, and they're easily interchangeable to your liking.
Puffed Millet may only be available in specialty stores, so if you can't find it, it's fine to leave it out or exchange it for puffed rice.
I am using regular oats for this recipe, of course if you need gluten-free, make sure the oats are labeled as such. I have not tried this recipe with minute oats, but I think they would work just fine here. If you do try with them, I'd love to hear how they turned out!
For sweeteners, I am using maple syrup, but you can replace with regular cane sugar, or agave syrup. Artificial sweeteners may be alright as well, I have not personally tried, but if you have a favorite, give it a go.
Other ingredients that would go well with this granola: Hemp seeds, flax seeds, chia seeds, sunflower seeds, pumpkin seeds, any type of nuts, or rice cereals.
Please see recipe card below for exact measurements.
Step One - Toast the oats and puffed millet. This step is optional. If you're using any nuts, toast those, too. I think it adds an extra element of flavor, personally.
Step Two - Add the oats and puffed millet to a bowl.
Step Three - Add in the dried blueberries. I would not recommend fresh blueberries for this particular recipe because it is made with dried. Fresh berries add a liquid element to the recipe and I have not tested that yet.
Step Four - Add in sesame seeds or any other seeds you wish to add.
Step Three - Add in the maple syrup, vanilla, and a pinch of salt and mix everything together well.
Step Four - Make sure you have a larger pan available (I did not, haha), and spread it out nicely to go into the oven and bake.
💭How To Use Granola
There are tons of ways you can use up your granola other than just dunking a spoon into a bowl. This granola can be used in so many more ways, like:
- Adding to your fruit topped french toast.
- Sprinkling on top of a blueberry oatmeal.
- Mixing into your favorite vegan yogurt
The best way to store your homemade granola and keep it fresh for as long as possible is by freezing it. However, you can keep in on your counter in an airtight container for up to 2 weeks. Beyond that, while it may still be edible, it may also be a bit stale.
You're also welcome to keep it stored in the refrigerator, I've never really thought about doing that, but I will experiment with that and update.
Try out some of my other delicious breakfast recipes!
❓Frequently Asked Questions
Each brand of granola is different. There are many different vegan brands out there, but not every brand is vegan of course.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
Homemade Baked Blueberry Granola
- 1 frying pan optional for toasting oats, etc.
- 1 bowl medium or large
- In a saute pan, add the oats and puffed millet and toast on a medium-low heat. Be careful not to let things sit in one place for too long or you risk burning the ingredients.2 cups rolled oats, 1 cup puffed millet
- Once your oats and puffed millet have a slightly darker hue and a toasted scent, add them to a bowl.
- Add all other ingredients to the bowl and stir everything together well to make sure everything is coated by the maple syrup.½ cup dehydrated/dried blueberries, ½ cup sesame seeds, ¼ cup maple syrup, Pinch of salt
- Spread the mixture out onto a greased baking sheet lined with parchment paper. I recommend spraying some oil or butter on the parchment paper to prevent sticking.
- Place into the oven at 325 °F or 160 °C and bake at 5 minute intervals and stirring each time for up to 20-25 minutes depending on your oven. The goal is to get a nice golden brown on our granola like pictured in the full post.
- For Gluten-Free : Substitute the puffed millet for puffed rice and make sure the oats are certified gluten free.
- I have not tested this recipe with frozen or fresh blueberries, and I am not 100% sure how it would work out with the extra water content. If you've successfully done it, please leave a comment or shoot me an e-mail, I'd love to hear about it!
- You can totally use freeze dried blueberries, just add them after everything is baked. Note that there is a difference between dehydrated and dried/freeze dried. I use dried and dehydrated interchangeably in this recipe and freeze dried as a different type. Freeze dried has a longer shelf life than dehydrated.
- This recipe is nut-free but if you can have nuts, great add-ons would be cashews, walnuts, pecans, or almonds.
- If you're not a fan of sesame seeds, you can substitute with hemp hearts, flax seed, chia seed, pumpkin seeds, or shelled sunflower seeds.
- Storage - Store in an airtight container (once cooled) on the countertop for up to 2 weeks. While it may not be bad after 2 weeks, it may get a bit stale. For best results, you can freeze your granola for up to 6 months.
- Recipe yields about 4 cups.