Wild Blueberry Baked Granola

This is an oil-free, simple, fun and tasty recipe made with fresh or frozen wild blueberries, quinoa & almonds.

  • Serves makes 4 cups
  • Cooks in 50 mins
  • Prep time 10 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Oil Free

    Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

Select ingredients ✔️ add grocery list

  • 1 cup raw quinoa - rinsed
  • 1 cup sunflower seeds - raw
  • 1 cup almonds - raw, whole
  • 1 cup wild blueberries - fresh | frozen
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • ½ tsp salt
✔️ Adds to list
Loading
Print

Method

 

Wild Blueberry Baked Granola

 

PREHEAT oven 300F. Line a sheet pan with parchment paper.

 

ADD rinsed quinoa to a food processor and process for 30 secs. 

 

ADD all the remaining ingredients and process for 45 sec. Scrape sides down & process for another 30 sec until you have an even purple mix.

 

SPREAD the mixture evenly & flatten it out using your hands or a spatula onto the lined sheet pan. 

 

BAKE for 20 mins. Turn using a spatula. Bake for another 15 -20 mins until lightly golden. Turn off the oven and let the granola dry and crisp up as the oven cools.

 

REMOVE from oven after 1-2 hours and cool completely in the sheet pan.

 

SERVE with milk or yoghurt of your choice, homemade plant milk, kefir, apple sauce, apple berry compote

 

STORE in a glass jar or container with a lid.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP ALMONDS for cashews, hazelnuts.

 

ADDITIONS Once cooked, add chia seeds, shredded coconut, dried fruits, cacao nibs, and freeze-dried fruit.

 

ADD 1 cup Oats – stir in once the granola mixture is processed; you will need to add ½ cup extra blueberries + 2 tbsp maple syrup to the food processor first.

You might also like

Member Recipe

Blueberry, Red Currant & Daylily Salad
Chef's Table Whole Plant Life

Member Recipe

Green Bean & Radish Salad with Toasted Garlic
Chef's Table Whole Plant Life

Member Recipe

Grilled Zucchini & Cumin Scented Black Bean Salad
Chef's Table Whole Plant Life

Member Recipe

Tomato, Cucumber & Summer Squash Ribbon Salad
Chef's Table Whole Plant Life