Blueberry Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
Adapted from an Ina Garten recipe.
  • 4 cups (320 g) old-fashioned rolled oats
  • 2 cups (100 g) sweetened, shredded coconut
  • 2 cups (150 g) sliced almonds
  • 1-1/2 cups (180 g) dried blueberries, chopped
  • 1/2 cup (120 ml) canola oil
  • 1/3 cup (80 ml) honey
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 350° F/175° C.
  2. Toss the oats, coconut, almonds, and blueberries together in a large bowl. Pour the vegetable oil and honey over the oat mixture and add the cinnamon. Stir with the silicone spatula or spoon until the mixture is completely coated.
  3. Pour onto the prepared baking pan. Bake, stirring about every 5 minutes with the spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
  4. Remove from the oven and allow to cool, stirring occasionally. Store cooled granola in an airtight container.
More Information

large mixing bowl
silicone spatula or spoon
half-sheet baking pan, lightly coated with cooking spray or lined with a silicone mat
Recipe by Andrea Meyers at