Blueberry Nut Granola


I tried this recipe months ago from a Food Blog I follow called Frugal Hausfrau and loved it so much, I’ve made it several times since. It is supposedly Keto-friendly if you make it with monk fruit, but I didn’t have any monk fruit, so I used honey. Also, one time I didn’t have any dried blueberries around, but did have fresh so used them and they dried up and worked perfectly.

The hardest part of this recipe is gathering the nuts, but it’s Fall now, so make like a squirrel and gather! I find the easiest (and cheapest) place to get nuts is my favorite Trader Joe’s. As a plus, they also carry the unsweetened coconut chips and dried blueberries called for, making it a one-stop shop.

Blueberry Nut Granola

Recipe by gleeguilfordCourse: Breakfast/SnackCuisine: American/KetoDifficulty: Medium


Prep time


Cooking time






  • 1 1/4 cup unsweetened coconut chips

  • 1 1/4 cup sliced almonds

  • 1 1/4 cup chopped pecans

  • 1 cup sunflower seeds

  • 1 cup pumpkin seeds

  • 1 1/2 tablespoons melted butter

  • 1/2 to 1/4 cup monk fruit (can substitute honey or agave)

  • 1 heaping teaspoon cinnamon

  • 1/2 teaspoon salt (optional)

  • 1/3 cup dried blueberries or 1/2 cup fresh


  • Preheat oven to 325. Adjust rack to middle rack and rack above.
  • On two large, light colored sheet pans covered with parchment paper, mix together all ingredients except the dried blueberries. If using fresh blueberries, they can be added at this time.
  • Bake for 15 to 20 minutes, stirring every five minutes and rotating trays top to bottom and front to back.
  • Watch very carefully, especially the first time. Ovens vary in heat, intensity and circulation, which can affect timing.
  • Turn oven off, crack the door open, using an item to keep it open and inch or two. Once cool, remove trays from oven and remove the granola. Transfer to airtight container (I use big Mason jars)


  • If kept for any period of time, keep granola in fridge or freezer.
  • If using monk fruit as sweetener, don’t use aluminum foil or it will stick.

This granola is perfect as is, but can also be served with milk of your choice and fresh berries, such as strawberries, raspberries or more blueberries. It is also great on yogurt and ice cream.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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