Blueberry Muffin Granola with Lemon Liberte yogurt for the perfect breakfast or snack

Blueberry Muffin Granola

Prep Time: 2 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 17 minutes
Servings: 24


  • 3 Cups Rolled Oats old fashioned
  • 1 Cup Almonds Sliced
  • 1/3 Cup Brown Sugar
  • 1 1/2 Cup Puffed Rice not rice krispies
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 1/3 Cup Honey
  • 1/4 Cup Canola Oil plus 2 teaspoons
  • 1 Cup Blueberries Dehydrated


  • Heat the oven to 250 degrees.
  • In a large bowl combine the oats, brown sugar, puffed rice, almonds, salt and cinnamon.
  • Stir together.
  • In a small bowl, whisk together the honey and oil.
  • Pour the oil mixture over the dry ingredients and stir to combine.
  • Spread the mixture on two cookie sheets and bake for 1 hour and 15 minutes, stirring a total of 4 times during the baking period.
  • Allow to cool and stir in the blueberries.
  • Store in mason jars for up to 2 weeks.


Any dehydrated fruit would work
Nutrition Facts
Blueberry Muffin Granola
Amount Per Serving (1 g)
Calories 126 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 50mg2%
Potassium 90mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 3IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.