KIND's Vanilla Blueberry granola contains inflammatory canola oil and artificial natural flavors. This DIY version eliminates the canola oil by substituting coconut oil for binding and crispiness, while using real vanilla extract instead of artificial flavoring, creating a cleaner breakfast cereal with superior ingredients.
Based on: Vanilla Blueberry with Flax Seeds
· Makes approximately 60 servings
· Serving: 0.333 cup (30g)
Why This Recipe is Seed Oil Free
Commercial Vanilla Blueberry with Flax Seeds from KIND often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Vanilla Blueberry with Flax Seeds may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
720g (about 7 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base grain that provides fiber, protein, and the characteristic granola texture
Prebiotic fiber that matches the original product's fiber content
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine all dry ingredients except the freeze-dried blueberries: oats (720g), flax seeds (90g), buckwheat groats (120g), puffed brown rice (90g), millet (60g), amaranth (60g), quinoa (60g), chicory root fiber (30g), and sea salt (3g). Whisk thoroughly for 2-3 minutes to ensure even distribution - the small grains and fiber powder tend to settle and clump if not properly mixed.
Step 2. In a medium saucepan over low heat, gently warm the coconut oil (180g) until just melted - don't overheat as this can break down the oil's beneficial properties. Remove from heat and stir in the brown rice syrup (80g), cane sugar (120g), blackstrap molasses (30g), and vanilla extract (15ml). Whisk vigorously for 1-2 minutes until the mixture is completely smooth and the sugar begins to dissolve. The mixture should be warm but not hot to prevent cooking the oats prematurely.
Step 3. Pour the warm syrup mixture over the dry ingredients and mix thoroughly with a large wooden spoon or silicone spatula. Every grain should be lightly coated with the syrup - this is crucial for proper clustering and even browning. The mixture should hold together lightly when squeezed in your hand. If it seems too dry, add 1-2 tablespoons of melted coconut oil. Divide the mixture evenly between the two prepared baking sheets, spreading it in a single layer about 1/2 inch thick.
Step 4. Bake for 15 minutes, then remove and stir gently with a spatula, breaking up any large clumps but keeping some clusters intact. Rotate the pans and bake for another 10-15 minutes until the granola is golden brown and crispy - it should sound crisp when stirred and have a toasted aroma. The granola will continue crisping as it cools, so don't overbake. Total baking time is typically 25-30 minutes depending on your oven.
Step 5. Remove from oven and immediately sprinkle the freeze-dried blueberries (90g) evenly over the hot granola. Gently stir them in while the granola is still warm - this helps them adhere slightly without breaking apart completely. Let the granola cool completely on the baking sheets for at least 45 minutes before transferring to storage containers. It will continue to crisp during this cooling period.
Step 6. Store in airtight glass jars or containers at room temperature for up to 6 weeks. For optimal freshness, use within 4 weeks. Serve 30g (about 1/3 cup) with milk of choice, yogurt, or eat as a snack. The granola can also be used as a topping for smoothie bowls, oatmeal, or fruit. If it loses crispness over time, spread on a baking sheet and re-crisp in a 250°F oven for 5-10 minutes, then cool completely before re-storing.
Storage
Store in airtight containers at room temperature for up to 6 weeks. Keep in a cool, dry place away from direct sunlight. The coconut oil may solidify in cooler temperatures, which is normal and doesn't affect quality.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.37
Savings62%
Higher upfront investment in organic ingredients pays off with significant per-serving savings. Bulk buying reduces costs further, and ingredient quality far exceeds commercial versions with no inflammatory seed oils or artificial additives.