Vegan White Chocolate Granola with Wild Blueberries
White chocolate coated oats with creamy cashews, crunchy pumpkin seeds, and sweet, dried, flavorful wild blueberries. How could that be anything but delicious! Vegan white chocolate is a little bit of a novelty for me, but this vegan white chocolate granola really hits the spot. If that weren’t enough, this white gold of a breakfast is studded with deep purple wild dried blueberries, each bursting with concentrated summer warmth. This is one of those granolas that leans towards dessert in the breakfast dessert spectrum (although is still an amazing breakfast). There’s nothing like eating dessert first thing in the morning!
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About Vegan White Chocolate
As I mentioned above, vegan white chocolate is a little bit of a novelty for me as you don’t often see it in stores, but it’s not actually that hard to make. Instead of making white chocolate itself, I used a key ingredient to coat the oats, giving each oat a white chocolaty coating. Cocoa butter is one of the main ingredients in chocolate. When the cocoa beans are fermented, the end product removed are called cocoa nibs, which are a dark, bitter somewhat gritty essence of chocolate. These nibs are then separated into two different substances, the commonly used cocoa powder and it’s fatty, smooth rich alter-ego, cocoa butter. Essentially, cocoa butter is the vegetable fat of the cocoa bean. To make dark or milk chocolate, the cocoa butter and powder are mixed together with sugar and often milk or other flavorings. White chocolate is similar, but no cocoa powder is invited to the party. If you, like me, have trouble finding cocoa butter in a local grocery store, you can always buy it online here.
And Wild Blueberries
The second more unusual ingredient I use to make this granola pop are dried wild blueberries. Wild blueberries are smaller and more flavorful than their bloated, commercial cousins. I found mine easily in the grocery store aisles (and they were the inspiration for this vegan white chocolate granola recipe). It’s actually almost the right time of year around my parts to go and harvest your own wild blueberries (just a couple more weeks!) so drying your own is also a great option.
Looking for Berry Recipes? Try out one of these!
- Knotweed & Strawberry Compote Over Oatmeal
- Pinole Pancakes with Blueberry Maple Syrup
- Salted Dark Chocolate Vegan Blackberry Brownies
- Roasted Sweet Potato in Cape Gooseberry Sauce
- Vegan Cranberry Banana Bread
- Vegan Pawpaw Blueberry Muffins
Making Vegan White Chocolate Granola
I love making granola, because it’s easy to make, delicious to eat, and allows for so much creativity in the flavors and add-ins. It’s one of the few recipes that at this point I have multiples of- back at the very start of my blogging career I wrote up a recipe for Simple Banana Granola as well as one for Green Tea Coconut Granola. And while both of them are delicious, this vegan white chocolate granola with wild blueberries has to be my favorite.
Making this granola is simple- mix the melted cocoa butter with sugar and vanilla to create the chocolaty coating. Add the oats, cashews and pumpkin seeds and stir until each individual piece is thoroughly coated. Spread them evenly on a baking dish and cook- mine took about 14 minutes. you want them toasted, but not starting to change color. The final step is to remove and allow to cool before mixing in the blueberries and breaking up any large chunks of granola. Make sure to store in an air-tight container to avoid the oats in your vegan white chocolate granola absorbing any moisture in the air and becoming sticky. Serve with your favorite vegan milk (I’ve been using hemp milk lately!), or in vegan granola, or by itself as a snack.
Vegan White Chocolate Granola with Wild Blueberries
Ingredients
- 6 Tbsp. cocoa butter, melted
- 1 Tbsp. vanilla extract
- 3 Tbsp. powdered sugar
- 2 cups oats
- ¼ cup pumpkin seeds
- ¼ cup cashew pieces
- ½ cup wild dried blueberries
Instructions
- Preheat the oven to 300°F (150°C). In a large bowl, mix the melted cocoa butter, vanilla extract and powdered sugar. Stir until most of the lumps of powdered sugar have dissolved. Next add the oats, pumpkin seeds and cashews, stirring until it is all well coated with the cocoa butter mixture.
- Spread the granola mixture out on a baking sheet evenly. Place in the oven and cook for around 14 minutes (make sure to remove from the oven before they start to brown). Allow to cool.
- Place the cooled granola and the dried blueberries in a bowl and toss together well. Store in an airtight container and enjoy with your favorite non-dairy milk.
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