Granola with Blueberries

Bowl of hemp granola with blueberries on a tabletop.
Sarah Glover, in a white sun dress and a felt hat, cooking over grill and smiling at the camera.

Sarah Glover

35, Tasmania

For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

Baking sheet filled with homemade granola.
Homemade granola is just a matter of throwing all your favorite flavors together.
Sarah Glover adding putting the granola into the RV kitchen oven.
Bake, stir, bake.

Hemp Granola with Blueberries

It’s easy to buy granola, but it’s just as easy to make a batch in the oven for a fraction of the cost. Blueberries are a summer staple in New England, and they make a thick, antioxidant-rich sauce. But I think the best part about this recipe is how it makes your RV smell like cinnamon for hours after. This batch never even made it to our cupboard.

Granola with Blueberries

Granola with Blueberries

Yield: Serves 4

INGREDIENTS

  • 1 cup rolled oats

  • 1/2 cup hemp seeds

  • 1/2 cup puffed rice

  • 1 cup flaked almonds

  • 1/4 cup cashew butter

  • 1/2 cup brown rice syrup 
  • 1/4 cup maple syrup

  • 1/4 cup coconut oil 
  • 1/2 teaspoon sea salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • Blueberries, sliced in half 
  • Yogurt, to serve

Cooking Tools

  • Large baking sheet
  • Parchment 
  • Bowl 
  • Small saucepan

Method

Preheat the oven to 350°F. 
Line a large baking sheet with baking parchment.


Place the oats, hemp seeds, puffed rice and almonds in a large bowl and stir to combine.


Add the cashew butter, rice syrup, maple syrup, coconut oil, salt, cinnamon and cardamom to a small saucepan and warm gently, stirring occasionally, until melted and smooth. 
Remove from the heat and pour into the oat mixture.
 Stir well to coat all the dry ingredients. 

Spread out mixture on the prepared baking sheet and bake for 10 minutes. Remove from the oven and stir, then bake for another 10 minutes or until lightly golden. Take out of the oven and set aside. It will harden as it cools. 

Break up the granola into chunks and transfer to an airtight container. If you like big clumps, be very gentle with it. 

Serve with yogurt and fresh blueberries, or cook the blueberries down with a little maple syrup until they’re a warm, jammy sauce you can drizzle on top.