Peanut Butter Blueberry Granola (Vegan Gluten-Free)
This Peanut Butter Blueberry Granola is golden, crunchy and packed with nuts and seeds and makes the biggest clusters. It’s made in one bowl in less than 30 minutes and is great for breakfast or snacking.
This granola is one of my favourite combinations I have made. The peanut butter flavour is so delicious and paired with the sweet slightly tart dried blueberries, the flavours balance really well. I love how many different nut and seeds are in this recipe, adding lots of healthy fats, diversity and omegas, too. Once you’ve made your own granola, there is no going back. It really is so much tastier than shop-bought granola and contains no added ingredients, unnecessary sugar or preservatives and this one is baked in 25 minutes.
Why will I love this granola?
This granola is amazing:
- Nutty, peanutty and rich
- Golden, chunky and in big clusters
- Great for snacking or for breakfast
- Naturally high in fibre and protein
- Packed with nuts and seeds
- A source of omegas
- Loaded with healthy fats
- Made with simple ingredients
- Bakes in less than 30 minutes
- So much better than shop-bought
- Can be made with any nuts and seeds
- With dried blueberries for a tart sweetness
- Lasts for 2 weeks in a jar
- Great with plant-based milk or yoghurt
- Add to smoothie or porridge bowls
- Makes a great edible gift
- Naturally vegan, egg-free and dairy-free
- Gluten-free with nut-free options
If you already love the sound of this granola, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weighs in the recipe card and for my favourite and recommended products, see the “shop the recipe” section.
For the granola we need:
- Oats: rolled oats add more texture and make sure they are GF where needed.
- Mixed nuts: I love to play around with different nuts, and here I have used peanuts, cashews and almonds. Always use raw, unsalted and natural nuts.
- Mixed seeds: I use a mix of sunflower, pumpkin and hemp seeds (note, if using chia seeds, do not use more than 1-2 tbsp in this part of the recipe).
- Desiccated coconut: for a delicious texture and sweetness.
- Ground flaxseed: these are great for adding fibre.
- Cinnamon: for sweetness and warmth.
- Salt: for flavour.
- Peanut butter: this is so good and adds all the peanut butter flavour. I like Manilfie or Pip & Nut Smooth Peanut Butter here as they are 100% nuts.
- Maple syrup: for sweetness and crunch. You can also use agave syrup.
- Olive oil: this is rich and “ buttery” to create a golden granola. Use light or extra virgin olive oil.
- Vanilla extract: for flavour.
- Dried blueberries: these are so tart and fruity and great for adding some sweetness, too. Try to find ones without added sugars.
Is this gluten-free and nut-free?
This is naturally gluten-free as long as your oats are GF certified. If making this recipe without nuts, it will taste different, but still delicious. Swap the peanut butter for tahini or sunflower seed butter and swap the mix nuts for more mixed seeds.
How do I make this?
This is ready to go in a few steps:
- Combine all the dry ingredients: until mixed.
- Warm together the wet ingredients: until smooth.
- Pour the wet into the dry: and stir well to combine.
- Press out onto a lined non-stick tray: into a single layer.
- Bake for 25 minutes: turning the tray around every 10 minutes.
- Sprinkle over the dried blueberries: and then allow the granola to cool completely.
- Break apart the granola: and store in a jar.
How long will it last?
This granola will keep in a sealed jar for 2 weeks at room temperature.
What other breakfast recipes can I try?
For more granola and breakfasts to try:
- Date and Tahini Granola
- Blueberry Chocolate Chip Sheetpan Pancakes
- Apple and Raspberry Breakfast Crumble
- Banana Blueberry Baked Protein Oats
- Cinnamon Raisin Granola
Peanut Butter Blueberry Granola (Vegan Gluten-Free)
This Peanut Butter Blueberry Granola is golden, crunchy and packed with nuts and seeds and makes the biggest clusters. It’s made in one bowl in less than 30 minutes and is great for breakfast or snacking.
Ingredients
- 150g rolled oats
- 120g mixed nuts e.g. peanuts, cashews and almonds
- 80g mixed seeds e.g. pumpkin, sunflower and hemp
- 20g desiccated coconut
- 2 tbsp ground flaxseed
- 1 tbsp cinnamon
- A pinch of salt
- 60g runny smooth peanut butter
- 60ml maple or agave syrup
- 60ml light olive oil
- 1 tsp vanilla extract
- 100g dried blueberries
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Roughly chop the nuts and add to a large mixing bowl with the oats, seeds, coconut, flaxseed, cinnamon and salt and stir well.
- Into a small saucepan, add the peanut butter, syrup, olive oil and vanilla and heat through until combined and warm. Pour the mixture over the oats and stir well until sticky.
- Spoon the granola onto the tray and press down firmly to make a compact layer.
- Bake for 25 minutes, turning after every 10 minutes. The granola will be golden brown, firm to touch and smell amazing.
- Remove from the oven the sprinkle over the blueberries.
- Allow the granola to cool fully before using a spoon to break apart the granola into chunks and stir in the blueberries. Leave the chunks big or small.
- Store the granola in a large, sealed container for up to 2 weeks.
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Stay in touch
I look forward to hearing what you think of this Peanut Butter Blueberry Granola so This Peanut Butter Blueberry Granola is golden, crunchy and packed with nuts and seeds and makes the biggest clusters. It’s made in one bowl in less than 30 minutes and is great for breakfast or snacking.
With granola love x
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