Homemade Granola With Blueberry & Hazelnuts – The Travel Bite Print

Homemade Granola With Blueberry & Hazelnuts

  • Author: Rachelle Lucas
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 18 1x


  • 1 cup whole raw almonds
  • 1 cup hazelnuts
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 2/3 cup old-fashioned rolled oats
  • 1/3 cup quinoa flakes
  • 1/3 cup hemp seeds
  • 1/3 wildflower honey
  • 2 tablespoons light brown sugar
  • 3/4 cup dried blueberries
  • 1 tablespoon chia seeds


  1. Preheat oven to 350.
  2. Spread hazelnuts on a baking sheet lined with parchment paper and bake for 10 minutes.
  3. Transfer the hazelnuts to a kitchen towel and let cool for 10 minutes. Increase oven heat to 425.
  4. While the oven is re-heating, use the kitchen towel to rub off the skins (it’s okay if some skin remains), then pour the hazelnuts into a quart sized sandwich bag, and using a wooden spoon, break them up into halves and quarters.
  5. Spread the hazelnuts, almonds, pumpkin seeds, oats, quinoa flakes, and hemp seeds over the same prepared baking sheet and bake for 10 minutes.
  6. Remove from oven and drizzle with honey, brown sugar, dried blueberries, and chia seeds. Cook for an additional 5 minutes or until granola is slightly browned.
  7. Let cool completely. Store in an airtight container. A 1/4 cup is a serving.

  • Category: Breakfast
  • Cuisine: Nordic