Blueberry Burst Granola

READY IN: 1hr 30mins
Recipe by Monica Lin

The classic blueberry muffin taste, mixed with 7- grain goodness for a new "blast" of flavor in your next "blueberry" breakfast experience.

Top Review by Heather150113

I didn't feel like I was eating a muffin, but the taste was still amazing. I substituted wheat germ for all of the flax seed and ground flax seed. Also, I didn't have any blueberries, only fresh so I left out the blueberries, and added them in my cereal bowl with a load of milk. I substituted butter for the almond paste, and honey for all of the maple syrup, also I didn't have any lemon peel, instead I used an extra slpash of lemon extract, and added 2 tsp. of cinnamon as well.

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. You will need 3-4 glass baking dishes approximately 9x13 inches.
  3. In a large metal roaster/pan, Mix the first 8 ingredients together, make sure all the fruit in coated with the flour; set aside.
  4. Bring water to a low boil, pour into a small glass mixing bowl and add the almond paste; set aside.
  5. In a large glass mixing bowl add together the next 7 ingredients & whisk until emulsified & cloudy, stir the almond paste & water mixture, and add to wet ingredients & whisk briefly.
  6. Pour the wet ingredients over the dry ingredients and mix until all dry is covered with wet. This will take about 10 minutes.
  7. Divide the granola into the baking dishes, making sure not to add more than 1 inch to any one pan. Bake for 1 hour, stirring well every 15 minutes and rotating the lower rack to the upper rack as well.
  8. Remover pans from oven and stir once again.
  9. Let cool completely in pans. Store in tight close containers, can be frozen for up to 6 months and taken out as needed.

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