Blueberry Coconut Vegan Granola
Homemade granola is a fan favorite in our apartment, and with good reason. It’s so easy to put together, it can be made with whatever’s on hand, and there are endless ways to customize it. I find store-bought granola to be overly sugary and a bit dry most of the time, so I opt to make it at home. While buying each individual ingredient may seem pricy, you can usually make several batches of granola out of each container of ingredient so it works out to be much more budget-friendly and cost-effective to make granola at home. I got every ingredient for this granola at Trader Joe’s [not sponsored, I love them for their pantry goods]. If you want to, you can also buy most, if not all of these ingredients in the bulk section of your local natural grocery store and avoid having leftovers in your pantry. But trust me, you’ll want to make this granola again and again.
You get a nice whole grain base from the oats, healthy fats and proteins from the hazelnuts, hemp seeds, pumpkin seeds, and coconut, and delicious fruity chewiness from the dried blueberries. By using coconut oil as the fat and maple syrup as the sweetener, I’ve made this granola completely vegan, and if you use gluten-free oats, it’s also gluten free. How about that! I’ve been making homemade yogurt in my Instant Pot, and this granola makes a perfectly crunchy, sweet topping. Sneaking a handful straight from the jar works, too…in fact, I’m doing it as I write. Shhh.
So what’s up with the hemp seeds? I love hemp seeds, or hemp seed hearts, because they have a delicate, chewy texture, are easily digestible, and are little nutrient powerhouses, with several essential fatty acids, vitamins, and minerals. I’ve seen them popping up all over health food and even many national grocery stores, but if you can’t find them, feel free to substitute chia seeds or flax seeds. Seeds are a great way to introduce a little boost of protein into a snack, so I encourage you to explore your options and discover your favorites!
By reserving half of the blueberries when we mix everything together, we allow some to caramelize in the oven, becoming a little chewier, and some to remain bright and tart. I like the contrast in flavor and texture—it really allows the blueberry to shine. Final tip: if you don’t like your coconut toasted very deeply brown, reserve it and add it halfway through when you stir the granola.
Remember how I said this was a fan favorite? Well, the first time I made a batch, it was gone in TWO DAYS! Things go quickly around here, but that was record time. Luckily, I had everything on hand to whip up another batch, and an hour later, we were back in blueberry coconut granola heaven. And really, that’s the best place to be.
Blueberry Coconut Vegan Granola Recipe
Makes about 5 cups
Ingredients
3 cups old fashioned rolled oats
1 cup raw, roughly chopped hazelnuts
1 cup dried blueberries, divided
1 cup sweetened or unsweetened coconut flakes or shreds
1/2 cup raw unsalted pumpkin seeds
3 tablespoons raw hemp seed hearts
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 cup coconut oil
1/3 cup maple syrup
Method
Preheat oven to 300°F. Line a large sheet pan with parchment paper. If needed, use two; you want the granola to be spread out.
In a large bowl, toss together oats, hazelnuts, 1/2 cup of blueberries, coconut (note: if you want it to be less toasted, do not add until step 3), pumpkin seeds, hemp seed hearts, cinnamon, and nutmeg. Combine maple syrup, coconut oil, and salt in a small bowl; if coconut oil is solid, microwave in 10 second increments until liquid and then proceed. Pour oil mixture over oat mixture and toss until thoroughly combined and each ingredient is well-coated.
Spread oat mixture into a thin layer onto baking sheet(s) and bake for 20 minutes. Remove pan from oven, stir granola, and add coconut at this point if reserved. Rotate the pan, and return to oven for an additional 15-20 minutes, until granola is deeply fragrant, browned, and crisp.
Remove trays from oven. Cool completely on pan, then add reserved 1/2 cup blueberries. Serve or pack into an airtight container. Store at room temperature for up to two weeks.
Are you, like me, a fan of all things oats and nuts? Try these Cherry Pistachio Chocolate Oatmeal Cookies!