Paleo blueberry granola will bring a sweet blueberry taste and a light crispy crunch to your breakfast bowl and snack time!
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Ah, the signs of late summer…
Sun kissed hair, scraped up toddler knees, sandy feet…and bottomless buckets of blueberries! I haven’t even gotten a chance to freeze any blueberries this summer yet, as my crew of 3 hungry, growing kiddos has been devouring them by the pound!
A new way to preserve our summer blueberries
We’ll see if I get a chance to freeze any of those pretty berries, but this week, I tried preserving some of the blueberries into granola, and the result was…delicious!
Versatile, forgiving granola
Homemade granola may sound like a daunting task, but hear me out! This is just about the easiest, most forgiving type of food you will ever make! Those of you who know me well, or who have been following my blog for very long, know that baking is not my favorite kitchen task.
Dehydrating granola is so forgiving. You can flip flop around the ingredients to what you have in your kitchen, and the result dries out in the dehydrator no matter what…that’s my kind of “baking!”
Waking up to warm blueberries…
I set up my blueberry granola to dry out in the dehydrator overnight. I always look forward to the smell of warm granola the next morning, so overnight dehydrating is my favorite. But friends….oh my! The scent of warm blueberries when we woke up that morning was like nothing I have ever made before! Everyone – including my (not real blueberry loving) husband noticed how amazing it smelled.
The little flecks of dried blueberry infuses this granola with the most amazing flavor too.
One granola…so many possibilities!
I keep granola in my pantry at all times because it is so useful. It makes a great breakfast cereal with a splash of raw milk or coconut milk, lunch time yogurt topper, or quick packing school snack. It is also great for little hands. This granola is light and crispy – which makes it easy to chew for little guys. (Keep in mind that babies under the age of one year should not eat nuts or seeds yet, so this recipe is not good for them. If your toddler is over the age of 1, and tolerating nuts/seeds, you are good to go!)
Ingredient swaps and notes
Here are my ingredient swap thoughts. Again, granola is pretty forgiving, so as long as the fat (oil) and raw honey are about the same, you can swap around the dry stuff as much as you want.
- For those that are new to buckwheat, this power packed seed is a great source of protein and fiber. If you can’t tolerate buckwheat, swap it with coconut flour or other flour of your choice. (If you choose the coconut flour, you can skip the soaking in step 1.)
- For the nuts and seeds, I used a combo of walnuts, sunflower seeds, and pecans. If you are nut free, use all seeds – pumpkin, flax, sunflower, chia are all good choices! I used soaked/dehydrated nuts/seeds for best digestion.
- I used coconut oil for the fat, but you could use butter, avocado oil, or olive oil.
- For the raw honey, start with 1 cup and add to your taste after tasting the granola mixture. I used 1 cup which was sweet enough for my crew that isn’t used to super sweet cereal.
- I chose to pulse the blueberries a few times before stirring them in. I wanted the flavor of the blueberry infused in the granola, and that definitely happened! If you prefer to keep your blueberries whole, I think that would work. Just keep an eye on the blueberries to be sure they dry out completely or they will go bad quick.
I’ve had the same dehydrator for over 5 years now. It really has done it’s duty, but I do have to admit that I feel like the temperature isn’t staying quite as even in the last 6 months, and it may be puttering out. Things still dehydrate, but it takes a bit longer or higher temperature setting. That said, my little “middle of the road” dehydrator has definitely served its purpose! It is a great starter dehydrator. I haven’t decided yet if I will splurge on the fancier dehydrators with the promise that they will last longer yet 🙂
- 2 cups buckwheat flour
- 1 ¼ cups water
- 2 tsp sea salt
- 1 lb unsweetened shredded coconut
- 4 cups nuts/seeds of choice, ground into bits (I pulsed them in my food processor.)
- 1 ½ cups almond flour (If you are nut free, use more seeds ground into flour, or more coconut shreds or flour)
- 1 ½ cups coconut oil, melted
- 1-2 cups raw honey, melted (Just melt your oil first, turn the heat off and stir in the honey to melt.)
- 1 ½ tablespoons almond extract (or vanilla extract)
- 4 cups fresh blueberries, coarsely chopped (I did 5 pulses in my food processor)
- Stir the buckwheat, water, and sea salt in a large mixing bowl. Cover the bowl with a towel and let the mixture soak 7-10 hours. This soaking process makes the seed easier to digest and makes the nutrients more available to absorb.
- After the buckwheat has soaked, add the rest of the ingredients and combine well.
- Spread the granola mixture over your dehydrator trays (I line mine with these "clean screen" tray liners since this mixture is wet and can fall through large tray holes), and dehydrate at 135 degrees until dry. This time will vary depending on how well your dehydrator keeps it’s temperature, how wet your mixture is from the blueberries and water, as well as how thin you spread the mixture out on the trays. Should be anywhere from 12-24 hours. It will continue to crisp up as it cools too. You can dehydrate at a higher temp such as 165 degrees and have it dry out a bit faster if you want.
- When the granola is dry, you can crumble it into an airtight storage container and keep it in your pantry. I like to keep some larger pieces for easy snacking too.
More real food blueberry recipes!
- Fast Prep Blueberry Coffee Cake
- Frozen Yogurt Covered Blueberry Bites
- Blueberry Buckwheat Muffins
- Blueberry Peach Crisp
- Blueberry Jam
- Blueberry Swirl Ice Cream
- Blueberry Cupcakes