This vegan blissful blueberry + buckwheat granola is everything. Oats, buckwheat groats, blueberries, almonds, chia seeds, hemp seeds, cinnamon, and cardamom are coated in a delicious, caramel-hued mixture of almond butter, maple syrup, coconut oil, vanilla extract, and sea salt. The mixture is then spread over a baking pan and toasted to perfection in the oven. Gourmet granola from the comforts of home.
If ever there were a reason to overuse the word blissful on a blog that’s already titled Blissful Basil, this granola is it. I nearly called this recipe “Life-Changing Blueberry + Buckwheat Granola” because it is just that amazing, but that title might be a twinge over the top. That is, until you’ve had the chance to taste these nutty, crunchy bits of happiness.
A slew of good-for-your heart, soul, and health ingredients — oats, buckwheat groats, blueberries, almonds, chia seeds, hemp seeds, cinnamon + cardamom, to be exact — are coated in a delicious, caramel-hued mixture of almond butter, maple syrup, coconut oil, vanilla extract + a pinch of salt. The mixture is then spread over a baking pan and toasted to perfection in the comfort of your very own oven. Snazzy, right?
The scent that wafts from the granola as it bakes is pure bliss. There I go again with the B word. But nothing, my friends, compares to the taste + texture of these crisp bundles of granola joy. There are few words dazzling enough to describe the loveliness of this granola.
Am I being slightly over-the-top about my infatuation with this recipe? Perhaps, but perception is reality, right? My perception, which is speaking quite loudly and clearly, says that this granola is pretty Awesome. With a capital “A”.
We, as in Dan and I, went through almost all five cups of this granola in three days flat. We must be sleep walking and consuming second dinners/pre-breakfasts during the wee hours. That, or Jack (our orange tabby cat), has some serious catnip-induced granola cravings. Who in the world knows where this granola has gone? All I know is that it is blissful, mysterious, and disappearing. Catch it while you can.
Blissful Blueberry + Buckwheat Granola
Ingredients
- 2 cups rolled oats
- 1 cup raw buckwheat groats
- 3/4 cup dried blueberries
- 1/2 cup slivered toasted, unsalted almonds
- 1/4 cup chia seeds
- 1/4 cup shelled hemp seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 cup creamy unsalted almond butter
- 1/2 cup pure maple syrup
- 1/3 cup virgin coconut oil
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine grain sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, stir together the oats, buckwheat groats, dried blueberries, almonds, chia seeds, hemp seeds, cinnamon, and cardamom.
- Melt the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt in a saucepan over low heat until melded together. This will take about 3-4 minutes.
- Pour the warm mixture over the dry ingredients and gently toss to evenly coat.
- Line a large jelly roll pan with parchment paper or a silpat and spread the granola mixture evenly across the pan.
- Bake for 15 minutes. Use a spatula to toss and turn the mixture over. Bake another 8-10 minutes or until the granola just begins to turn golden. It's best to go by scent, so when your oven starts wafting that warm, toasted smell it should be about done. The granola will not be crisp and crunchy until it has cooled completely, so don't go by texture or you'll end up with burnt granola!
- Remove the pan from the oven and let the mixture cool completely. I like to transfer the parchment paper or silpat from the hot pan to a cool counter so that the granola stops baking immediately upon leaving the oven.
- Once the granola is completely cool, break it into pieces of desired size.
- Store the granola in an airtight glass container to maintain its crunchiness.
Notes
Raw buckwheat groats are white and green. Do not use pre-toasted buckwheat as it has a completely different flavor.
I love storing granola in mason jars -- they keep it crispy and easily accessible.
We made these just this morning and I had to write to tell you they tasted fantastic. The blueberries are a fantastic food for a healthy breakfast or snack. The coconut oil in the recipe is a great oil to cook with and very healthy, we are using this recipes as a treat on the diet to lose 30 pounds. The blueberries are fantastic and we use them heavily because they are shown to cause the body to lose fat. Thank you.
http://diettolose30.blogspot.com/2014/04/the-power-of-blueberries-to-help-you.html
Thanks, Cindy! I’m so glad you enjoyed the recipe!
When I read your post about the awesome sauce I couldn’t wait to see the granola recipe! This looks every bit as delicious as I’d dhope. Thanks Ashley!
Ooop, hoped, not dhope :)
Thanks for your sweet words, Anne! I’m glad it looks as good as you had hoped, and I promise it tastes even better than it looks!
loving this!
Thank you, Alison!
Now this is what I want for breakfast. Yum!
Thanks, Russell!
This looks so good! Totally making this tonight.
How long does the granola last in mason jars?
Awesome! So glad you’re going to make it; it’s one of my favorites. It will last a few months if stored at room temperature and even longer if frozen; however, if your home is anything like mine, it will last just a few days!
I can’t find dried blueberries. What would you suggest I use as a substitute?
Hi Kayla! Dried cranberries or dried cherries would work great in this recipe!
Thank you! I made a batch a few days ago and just added in extra oats (it was delicious by the way, by far one of my favourite granola recipes). I’ll definitely try cranberries or cherries next time. :)
Awesome granola and I love the addition of the cardamom! Smelled so amazing as it baked, I was barely patient enough to let it cool before I devoured a big bowl for breakfast. I can’t have almonds so I substituted toasted pecans and used raw cashew butter in place of the almond butter, and it turned out fantastic. I don’t expect the batch will last very long around our house either! Will definitely be making the granola bars as well for a portable snack!
Hi Ashley, the hubs and I wanted to thank you for sharing this amazing granola recipe! He says it’s his favorite and I can’t wait to try your other flavours. Super easy to make and so many healthy ingredients. I can also see how versatile it would be to mix in different ingredients. I’m new to your site but think I will be reading everything :)
Hi, Toni!! Oh my gosh, you’re welcome! I’m seriously honored that this is your husband’s favorite granola, and I’m glad you found it to be easy to make. Also, you can absolutely toss in whatever other seeds, dried fruit, nuts, etc. you prefer, and it should be accommodating. Thanks for taking the time to comment with your results!
Hi Ashley,
Just made this recipe for the 3rd time this morning. Now I just have to buy my almond milk and dig in! Thank you!
What a fantastic yummy Granola I am hooked ,just making a batch for my daughter thanks Meg.
Hi Ashley!
I am trying this out this weekend and just wanted to confirm that the almonds are pre-toasted. I’ve only ever made granola with raw nuts before and am nervous that they will burn. If I am pre-toasting them, what degree of toastiness do you recommend? Light?
Thanks a bunch,
Aidan
Hi, Aidan! The slivered almonds I buy at the store come pre-toasted. If you happen to have raw slivered almonds, no need to pre-toast beforehand! It won’t make much (if any) difference—merely a convenience thing to use store-bought slivered almonds (which are usually pre-toasted) as opposed to slivering raw almonds yourself. Hope this helps and enjoy!
Thanks for the clarification! Looking forward to some yummy granola. :)
You’re welcome!