Just the thing to fill up hungry bellies with healthy protein, this gluten-free Blueberry Almond Granola takes only minutes to put together. Make it the night before for a quick and easy breakfast that will keep you full all morning.

What Ingredients Do I Need?

  • unsalted butter keeps well in the freezer for up to six months so watch for sales and stock up
  • maple syrup is absolutely not the same as pancake syrup! Unopened maple syrup will last about two years. Opened, it will keep a year in the fridge and indefinitely in the freezer. If it's hard to find, though, feel free to use honey.
  • vanilla extract is easy to make at home with vanilla beans, but finding a good quality real vanilla extract might be easier to find. (If you can get some beans, though, definitely make your own)
  • The granola bits – rolled oats, slivered almonds, sunflower seeds, dried dates – are all standard pantry items
  • The spice – ground cinnamon
  • Some antioxidants – Blueberries are packed with antioxidants. A healthy dose is about half a cup daily, and including them in your breakfast is a great way to do that. Since this recipe uses fresh blueberries, you'll want to make this in August or September when they're in season.
  • Greek yogurt – even full fat plain yogurt is s rich in calcium and a good source of protein, and its versatility means that it works equally well for breakfast with fruit or as the base of a smoothie. Make sure to pick a yogurt that has live active bacterial cultures and no additives like gelatin or sugar. Once opened, use it within a week.

Looking for other granola-type breakfast recipes? Try Strawberry Banana Granola Parfaits or DIY Granola Bars. Or find other ways to create a Grab and Go Breakfast .

More Filling Than Regular Oatmeal

Sometimes it feels as though nothing fills the bellies of my growing children. They wake up like bears out of hibernation, growling for food.

A bowl of oatmeal? Fills the little girls, but not the bigger children. Aonghus will eat four and still want something else in an hour.

And forget about regular dried cereal – I'll buy that stuff when it's in the 50% off bin and we'll have it in small amounts for a sweet snack, but it's sure not fit for breakfast. (Again, between them, they'll eat a box of it and ask what's for breakfast.)

Pinterest image for gluten-free blueberry almond granola.

Granola, though. Oh, granola packed with crunchy oats, nuts, and fruit is exactly what turns my growly bear into a sweet little (okay, as tall as me even if he still wants to sit on my lap and cuddle) boy.

And he stays full!


You absolutely do NOT have to stick to this recipe exactly.

Try different fruit in it – raspberries, chunks of apple.

Use honey instead of maple.

Switch out the dates for raisins and/or craisins – there's so much you can do with this recipe.


Blueberry Almond Granola

Just the thing to fill up hungry bellies with healthy protein, this gluten-free Blueberry Almond Granola takes only minutes to put together. Make it the night before for a quick and easy breakfast that will keep you full all morning.

  • Author: Marie Beausoleil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: North American


Units Scale
  • 3 Tablespoon unsalted butter (melted)
  • 3 Tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cup rolled oats
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup dried dates (pitted and chopped)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon Sea salt
  • 1 1/4 cup blueberries
  • plain Greek yogurt (to serve)


  1. Pre-heat oven to 375F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, whisk the melted butter, maple syrup, and vanilla extract until combined.
  3. Add the oats, almonds, sunflower seeds, dates, cinnamon, and salt.
  4. Stir until the dry ingredients are lightly coated in the butter mixture.
  5. Gently fold in one cup blueberries, and then transfer the mixture onto the prepared baking sheet.
  6. Spread the granola into a thin, uniform layer.
  7. Place the baking sheet into the pre-heated oven and bake for 10 minutes.
  8. Remove from oven and give the granola a good stir.
  9. 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.
  10. Do not overcook or the granola may become bitter.
  11. Remove from oven and cool completely. The granola will become nice and crispy as it cools.
  12. Once cooled, serve with Greek yogurt and the remaining fresh blueberries.


  • Calories: 372
  • Sugar: 22
  • Sodium: 633
  • Fat: 18
  • Saturated Fat: 6
  • Carbohydrates: 46
  • Fiber: 6
  • Protein: 11
  • Cholesterol: 25

Author of A Cabin Full of Food and Going Herbal, mom to a large family, and a survivor of brain cancer, Marie believes that life should be simple, food should be homemade, and the best way to enjoy tomorrow is to prepare for it today.

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