Super easy, vegan Blueberry Granola

Preparing granola has many advantages: your breakfast is already prepared for the next week, you know exactly the ingredients of your breakfast, and your kitchen smells like heaven, oh yes! By making a whole batch of granola at one time, you save a lot of time in the morning. Store the granola in an airtight container and use it within the next 5 days. Serve it with plant-based milk, “quark“ or yogurt along with seasonal fruits.

Super easy, vegan Blueberry Granola

1 batch
60 minutes



  • 200 g (7 oz) rolled oats
  • 100 g (3.5 oz) almond slices
  • 100 g (3.5 oz) chopped almonds
  • 100 g (3.5 oz) hazelnuts
  • 150 g (5.3 oz) fresh blueberries
  • 80 g (2.8 oz) coconut oil
  • 1/2 (about 100 g (3.5 oz), with peel) banana
  • 2 tbsp agave syrup
  • 3 tbsp apple sauce


  • plant-based yogurt or “quark“
  • plant-based milk
  • fresh berries and fruits


  1. Preheat the oven to 180°C/350°F.
  2. Chop the almonds roughly and melt the coconut oil (if necessary) in a small pot.
  3. In a bowl, mix the oats, sliced almonds, chopped almonds, and hazelnuts.
  4. In a small bowl crush half a banana with a fork. Then add the melted coconut oil, the agave syrup and the apple sauce and mix.
  5. Add the liquid over the oats and nuts and mix well.
  6. Cover a baking sheet with parchment paper, spread the granola evenly and bake until lightly golden for 35-45 minutes, stirring halfway.
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