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Marzipan Granola with Dried Blueberries

Recipe for a homemade, crunchy Marzipan Granola with dried blueberries – made with only 4 ingredients! Delicious in plant-based milk, yogurt, on nice cream or to simply snack on its own!

Vegan Marzipan Granola with Dried Blueberries | ElephantasticVegan.com

I only recently discovered the joys of homemade granola. But why does this have to be so delicious?! I’ve never had granola in a bowl of (plant-based, duh) milk, because I always end up snacking it on its own before I get a chance.

Due to the almond butter used in the recipe, you won’t need any oil to make this granola! And since we know that almond butter and maple syrup or rice syrup go so well together, I figured I’d have to make a granola with this flavor: A Marzipan Granola.

Vegan Marzipan Granola with Dried Blueberries | ElephantasticVegan.com

Dried blueberries make the ideal add-in for the granola, because marzipan + blueberries is one of my favorite combinations, which I’ve also used in these Blueberry Marzipan Muffins. But of course, you can play around with different dried fruits, nuts, or whatever! :)

Vegan Marzipan Granola with Dried Blueberries | ElephantasticVegan.com

Marzipan Granola with Dried Blueberries

Elephantastic Vegan
Recipe for a homemade, crunchy Marzipan Granola with dried blueberries – made with only 4 ingredients! Delicious in plant-based milk, yogurt, on nice cream or to simply snack on its own!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American, Vegan
Servings 1 cup
Calories 663 kcal

Ingredients
 
 

  • 1 cup rolled oats*
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 1 tablespoon dried blueberries

Instructions
 

  • Pre-heat the oven to 360°F/180°C.
  • In a mixing bowl, add the almond butter and maple syrup and give it a good mix. Add in the rolled oats and dried blueberries and mix again until clumpy.
  • Place the mixture on a baking sheet lined with parchment paper and spread it so it’s about 1 inch thick.
  • Bake it in the oven for about 10 to 15 minutes. Let it cool off completely before breaking it in chunks and using it in your breakfast e.g. with vegan milk, yoghurt or on nice cream. Enjoy!

Notes

To store it, keep it in an air-tight jar and store it at room temperature.
*Oats: Use certified gluten-free oats if you want to make the granola gluten-free.

Nutrition

Calories: 663kcalCarbohydrates: 99gProtein: 17gFat: 23gSaturated Fat: 2gSodium: 14mgPotassium: 735mgFiber: 13gSugar: 34gCalcium: 197mgIron: 4.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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Recipe Rating




Natalie \ Feasting on Fruit

Wednesday 8th of March 2017

How delicious does this flavor combo sound!! Nope, there would be none left for actual bowl + milk eating for me either. And with only 4 ingredients, I love it <33

Bianca

Saturday 11th of March 2017

Thank you Natalie! Isn't warm, fresh-out-of-the-oven granola-snacking the best?!

Rebecca Strength and Sunshine

Tuesday 7th of March 2017

You only JUST discovered it? What have you been waiting for!! Granola making is the greatest!

Bianca

Tuesday 7th of March 2017

yep, I'm pretty late to the granola party! But now I never want to leave :)