Blueberry Crunch Granola

By Marcus Samuelsson |

Prep Details

Servings: 6 cups


2 cups rolled oats

1 cup dried blueberries

¾ cup sliced almonds

½ cup sweetened shredded or flaked coconut

½ cup raw cashews

¼ cup packed brown sugar

1 ½ tsp ground allspice

4 tbsp (½ stick) unsalted butter

2 tbsp pure maple syrup

1 tsp ground cinnamon


Photo by Paul Brissman

Preheat the oven to 300°F.

In a large bowl, combine the blueberries, oats, almonds, coconut, cashews, brown
sugar, and allspice to form the granola mixture.

Melt the butter with the maple syrup in a small saucepan over low heat. Pour the syrup-butter combination over the granola mixture and toss to coat.

Spread the granola on a baking sheet. Bake for 20 minutes, stirring occasionally, until the granola is golden brown. Remove it from the oven. Sprinkle with cinnamon and stir it in. Eat some of it warm if you want. Otherwise, let it cool and keep in an airtight container for up to 3 weeks.