Fruit Sweetened Blueberry Spiced Granola

Homemade granola not only is miles healthier than store-bought cereal, but it's also incredibly more delicious. Making your own granola is the best way to kick the cardboard box habit. Even if it boasts having fiber and whole grains, it's still full of sugar, processed soy, and preservatives. And the high sugar, high oil granola sitting next to it on the shelf is even worse!

This Blueberry Spiced Granola has anywhere from 25% to 50% of the amount of added fat of most recipes. Plus it is sweetened naturally, with applesauce, prunes, and blueberries. No sugar, no expensive agave or maple syrup. Best part, no yummy crunchy clusters were sacrificed.


Luckily it is easy to make your own. If your mornings are busy, then mix everything together, toss it on a sheet, and bake it the night before. Nothing like having a relaxing night that is filled with the aroma of baking granola. This batch can last you at least 3 mornings. And you'll save money too! As always, I encourage you to experiment with different fruits, nuts, and seeds. Granola should never be boring!


Blueberry Spiced Granola

3 cups rolled oats (I used 1 1/ 2 cups old fashioned and 1 1/2 cups steel cut)
3 tablespoons rice bran
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1/3 cup unsweetened applesauce
6 prunes, pureed in food processor
2 tablespoons vegetable oil (I used light olive)
1 tablespoon almond butter
1 tablespoon flaxseed
1/4 teaspoon salt

1/2 cup frozen blueberries

3 tablespoons pumpkin seeds
1/4 cup walnut pieces


Heat oven to 350F. Light a baking sheet with parchment paper.

In a large bowl, stir together oats, rice bran, and spices. In a small bowl, whisk applesauce, pureed prunes, oil, almond butter, flaxseed, and salt. Mix wet ingredients into dry, and fold in blueberries. Spread an even layer on baking sheet and bake until golden, about 15-20 minutes.

When cool enough to handle, transfer to bowl and fold in pumpkin seeds and walnut pieces. Enjoy as is or pour almond milk over. Store tightly sealed in  the fridge.