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5 from 1 vote

Blueberry Almond Granola

An oil free, high nutrient rich, vegan and gluten free granola from scratch
Course Breakfast
Prep Time 5 minutes
Cook Time 22 minutes
Author Tracy


  • 2 cups rolled oats
  • 1/8 cup ground flax seed
  • 1/4 cup wheat germ or 1/4 more ground flax seed or oat bran for gluten free
  • 1/8 cup chia seeds
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup sliced almonds
  • 1/3 cup pure maple syrup
  • 1/4 cup agave
  • 1 teaspoon vanilla extract
  • 1/2 cup of dried blueberries


  • Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a large bowl mix together oats, wheat germ, flax, chia seeds, almonds, ginger, cinnamon, and salt.
  • In a separate small bowl whisk together the maple syrup, agave, and vanilla extract.
  • Add wet ingredients to the dry and mix well until all dry ingredients are incorporated.
  • Add granola to parchment lined baking sheet and flatten to a single layer. Bake for 20-25 minutes. At the 10 min mark, take out of oven and flip granola to other side for even browning. Then check again at 20 minutes and turn if necessary and bake until browned.
  • Remove from oven and let cool on sheet so it gets crunchy.
  • Add dried blueberries or other dried fruit and store in an airtight container.


*Substitute all ground flax seed or add in some oat bran to be gluten free