Blueberry Streusel Granola
Brown sugar, pecans, cinnamon, and of course blueberries are the key components of this delicious healthy granola option. It’s easy to make, and oh so much better for you than traditional sugar-packed granola!
Approximately 14 grams of sugar and 40 grams of carbohydrates are in a half-cup serving of one of the leading brands of traditional granola. I don’t know about you, but I sure don’t see how that’s the right way to start your day!
Even many “keto” ready-made cereals still contain high levels of carbohydrates from filler ingredients. They then up the fiber content, bringing the net carbohydrate count down and marketing it as a keto-friendly product.
While this may work for many it doesn’t always work for me as it still affects my sugar levels, making me feel lethargic and fighting to get through my day.
I swiftly found making my own granola ensured I had only clean ingredients I wanted in there, plus homemade always tastes better! 🙂
Ingredient List
1 1/2 Cup Chopped Pecans
1/2 Cup Sliced Almonds
1 Cup Unsweetened Shredded Coconut
1/2 Cup Finely Ground Almond Flour
1/3 Cup Gold Monkfruit Sweetener
1/3 Cup Vanilla Mölk
1 Tablespoon Cinnamon
3/4 Cup Freeze Dried Blueberries
1/4 Cup Butter
1/3 Cup Almond Butter
1/4 Cup Cold Water
How to Make Blueberry Streusel Granola
Begin by preheating the oven to 300° Fahrenheit, and line a baking sheet with parchment paper.
In a large mixing bowl combine the chopped pecans, coconut, almond flour, sliced almonds, sweetener, Mölk, and cinnamon. Mix together until all ingredients are evenly mixed.
Measure out your almond butter and put it in a microwavable bowl or measuring cup. ( I personally prefer to use a microwaveable safe liquid measuring cup to allow for easier pouring of the mixture.)
Next, add the butter to the almond butter, and microwave the mixture in thirty-second increments, stirring in between each, until both butters have melted.
Once you have a smooth creamy mixture, pour the butters over your dry ingredients and mix until all or most of the mixture has been coated.
Add the cold water to the mix and stir again until evenly combined. This will cause the granola to clump, and bind together. After your mixture is thoroughly mixed fold in the dried blueberries, taking care not to break them or over mix causing unwanted color.
Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment.
Bake the granola for fifteen minutes, then remove the pan from the oven. Stir the granola, moving the edges towards the middle and the middle pieces towards the edge. Don’t worry if it breaks into several tiny pieces, this is normal!
Bake the mixture for another fifteen minutes or until it has turned a golden brown.
(You may have to stir the mixture another time if the middle is not browning and bake for another five to seven minutes.)
Once the granola is done, let the granola cool completely, then break up any large pieces into smaller sizes if desired.
If you are tempted to try your granola warm and find it is still chewy, don’t throw it back in the oven! No matter how long the granola bakes it will remain slightly chewy until it has cooled completely! I made this mistake when making granola the first time, and burnt my granola trying to get it crispy. After doing some research I discovered all I needed to do was be patient (which is not easy for me) and let it cool. Once I let my granola cool completely after browning, I found I had a tasty crunchy keto-friendly granola!
Blueberry Streusel Granola
Ingredients
- 1 1/2 Cups Chopped Pecans
- 1 Cup Unsweetened Shredded Coconut
- 1/2 Cup Almond Flour
- 1/2 Cup Sliced Almonds
- 1/3 Cup Brown Sugar Substitute
- 1/3 Cup Vanilla Mölk
- 1 Tablespoon Cinnamon
- 1/4 Cup Butter
- 1/3 Cup Almond Butter
- 1/4 Cup Cold Water
- 3/4 Cup Freeze Dried Blueberries
Instructions
- Preheat the oven to 300° Fahrenheit, and line a baking sheet with parchment paper.
- In a large mixing bowl combine the chopped pecans, coconut, almond flour, sliced almonds, sweetener, Mölk, cinnamon, and dried blueberries. Mix together until all ingredients are evenly mixed.
- Measure out your almond butter and put it in a microwavable bowl or measuring cup. Next, add the butter to the almond butter, and microwave the mixture in thirty-second increments, stirring in between each, until both butters have melted.Once melted, pour the butters over your dry ingredients and mix until all or most of the mixture has been coated.
- Add the cold water to the mix and stir again until evenly combined.
- After your mixture is thoroughly mixed fold in the dried blueberries, taking care not to break them or over mix causing unwanted color.
- Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment.
- Bake for fifteen minutes, then remove the pan from the oven. Stir the granola, moving the edges towards the middle and the middle pieces towards the edge. Don’t worry if it breaks into several tiny pieces, this is normal! Bake the mixture for another fifteen minutes or until it has turned a golden brown. (You may have to stir the mixture another time if you have pieces not browning and bake for another five to seven minutes.)
- Let the granola cool completely, then break up any large pieces into smaller sizes if desired.
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