This stovetop Blueberry Granola recipe is packed with a healthy and wholesome variety of sweet and spiced flavors and textures. Ready in under 10 minutes!
I enjoyed a similar stovetop granola years ago at Blog Brûlée and I wholeheartedly enjoyed it. It was a gluten-free skillet almond vanilla granola by California Almonds and I've had every intention of recreating that recipe ever since. So here I am finally sharing this amazing almond vanilla granola recipe with blueberries. Better late than never!
This granola is made with rolled oats, chia seeds, almonds, dried blueberries, vanilla, maple syrup, and olive oil and is so tasty. Not to mention, this stovetop granola takes less than 10 minutes to make.
I switched up a few things to use ingredients I already had on hand and the results are incredibly delicious. This recipe is so simple that the flavors and textures mingle beautifully together -perfect as cereal or topping for yogurt, ice cream, and cottage cheese.
Why You'll Love This Recipe
- Homemade granola is a nutritious and filling breakfast and snack.
- It's made in a skillet on the stovetop.
- This sweet and spiced granola takes just 10 minutes to make.
- Great for holiday gifting!
Ingredients You'll Need
- Rolled Oats: are the base of this granola. They become golden brown and crisp in the skillet.
- Sliced Almonds: add some crunch and a boost of fat, fiber and protein.
- Olive Oil (or canola oil): to toast the granola on the stovetop.
- Real Maple Syrup: sweetens the granola.
- Vanilla Extract: richens the sweet flavors.
- Dark Brown Sugar (packed): adds sweetness.
- Dried Blueberries: add bursts of blueberry flavor to each bite.
- Medjool Dates (pitted and chopped): are super sweet and soft and enhance the flavor and texture combos in this granola.
- Chia Seeds (or ground flax seeds): add more fiber, protein and crunchy texture.
- Orange Zest: adds subtle citrus flavor.
- Spices: ground cinnamon, nutmeg and salt give this blueberry granola a warm and comforting flavor.
How To Make Stovetop Granola
Step 1: Heat skillet:
Heat a large nonstick skillet over medium-high heat.
Step 2: Toast oats and almonds:
Once hot, add oats and almonds to the skillet. Cook until the oats and nuts begin to lightly brown, stirring often (about 5 minutes).
Step 3: Add sweeteners:
Meanwhile, in a small bowl, stir together maple syrup and vanilla. Add the oil and maple syrup-vanilla mixture to the skillet when the oats and almonds have just begun to brown. Crumble a layer of brown sugar over all and cook for one more minute, continuously stirring.
Step 4: Add remaining ingredients and serve:
Remove the skillet from the heat and stir in the remaining ingredients. Serve warm or at room temperature. Enjoy!
- Use this recipe as a guide to making your own delicious stovetop granola with different combinations of nuts, seeds and dried fruit.
- It s better to use rolled oats (or old-fashioned oats) and not quick-cooking oats as the texture will be much different.
- Power up your blueberry granola into a protein-packed bowl of cereal. Mix 1 scoop of unflavored whey protein powder with 1 ½ cups unsweetened almond, soy or nonfat milk to pour over a bowl of blueberry granola cereal.
- With this granola recipe, you can get really creative and use your favorite dried fruits, nuts, and seeds to make it your own.
- I made this stovetop granola with dried blueberries, but you could also use dried cranberries, cherries, golden raisins, apricots or mango or a combination of your favorites. Mixing and matching the dried fruit gives this granola a different flavor.
- Try mixing in pumpkin pie spice instead of cinnamon and nutmeg.
Storing & Freezing
Storing: Store blueberry granola in an airtight container at room temperature for up to 2 weeks.
Freezing: To freeze homemade granola, pack it into a container leaving as little air as possible and freeze for up to 3 months. Thaw at room temperature before serving.
If your granola isn't quite as crisp as you like, you can spread the mixture out onto a baking sheet and heat it in a 400-degree oven until crisped to your liking.
Technically you can but keep in mind the texture isn't quite the same and quick oats will cook much quicker than rolled oats.
As the maple syrup and sugar caramelize, it becomes sticky, creating tasty clumps of delicious homemade granola.
If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Easy Stovetop Blueberry Granola
- 3 cups rolled oats
- ¾ cup sliced almonds
- 3 tablespoon olive oil can also use avocado or canola oil
- ¼ cup real maple syrup
- 1 teaspoon vanilla extract
- ¼ cup packed dark brown sugar
- ⅓ cup dried blueberries other delicious options are dried cranberries, golden raisins, and chopped dried apricots.
- 4-5 Medjool dates pitted and chopped
- ¼ cup chia seeds about 1 ½ ounces (or ground flax meal)
- 2 teaspoon grated orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Heat a large nonstick skillet over medium-high heat.
- Add oats and nuts and cook 5 minutes or until beginning to lightly brown, stirring frequently.
- Stir the vanilla into the maple syrup.
- Drizzle in oil and maple syrup mixture and crumble the sugar over all; cook 1 minute, stirring constantly.
- Remove from heat and stir in remaining ingredients.
- Serve warm or room temperature.
- Store in an airtight container at room temperature for up to two weeks.