The City Magazine Since 1975

Blueberry Granola Crisp

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  • ½ cup canola oil
  • 1 cup maple syrup
  • 2 tsp. vanilla extract
  • 6 cups old fashioned rolled oats
  • 1 cup sunflower seeds
  • 1 ½ cups almonds, sliced
  • 1 Tbs. cinnamon
  • 1 cup dried apples, diced
  • ½ cup coconut flakes, toasted


  • 14 cups blueberries
  • 1 cup sugar
  • 2½ Tbs. flour
  • 2 tsp. vanilla
  • 2 Tbs. molasses
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. sea salt
  • Granola

Preheat oven to 300°F. In a small sauce pot, combine oil and syrup, and bring to a boil. Remove from heat and add vanilla. In a bowl, combine oats, seeds, almonds, and cinnamon and mix well. Drizzle the oil/syrup mixtureover the dry mix and combine. Spread evenly on a baking sheet and bake for 30 to 40 minutes, until toasted. Note: To ensure it’s done, taste the almonds. They should be crisp, not chewy. Add dried apples and coconut flakes, and set aside to cool.

Preheat oven to 350°F. In a bowl, combine all ingredients except granola and place in a nine-by-13-inch glass dish. Cook for 45 minutes. Top with granola and cook for 10 minutes. Cool to room temperature, and serve à la mode.