Wild Blueberry Granola



The flavors of Maine!


4 cups
Wyman's Frozen Wild Blueberries
4 cups
Unsweetened bran flakes
2 cups
Sliced, unsalted almonds
1⁄2 cup
Maine maple syrup
1 tablespoon


Preheat oven to 200°F. In a very large bowl, combine all the ingredients and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to two baking sheets and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6 inches to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking.

The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheets. It will continue to dry as it cools. Transfer to an airtight container, where it can be stored at room temperature for up to 10 days.

Courtesy of Executive Chef Jonathan Cartwright of The White Barn Inn

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SourceWild Blueberry Association of North America