If You See This $2.49 ALDI Find, Grab a Few—It's My Favorite

I use this ALDI find in both sweet and savory dishes, but it also tastes amazing as-is.

Entrance sign to Aldi — Simply Recipes / Getty Images

We go through a lot of fruit at my house.

While fresh from the farm is best, it’s not always convenient or in season, so I also shop for dried and frozen fruits, too. I put them in my shopping cart, and they mostly end up in my son’s belly (he’s a fruit hog).

So, I was so excited to see a dried favorite back on the shelves at ALDI: Southern Grove Dried Blueberries.

What I Love About ALDI's Dried Blueberries

While I can find dried cherries and cranberries just about all year long, dried blueberries are a special gem. Not only do they look like dark little sapphires, but they’re a jewel of a treat and super affordable to boot: they cost just $2.49 for a 3.5-ounce bag.

The blueberries are tiny, juicy bites of deliciousness, about half the size of a dried cranberry. If you like dried cranberries or cherries, then these will totally be your jam.

I love snacking on them when I’m running my son around to his various practices and games, but I usually don’t get to finish my portion. It goes like this: he asks for some, and then some becomes all. Sometimes, I’ll tuck an entire bag of these dried blueberries into his lunch box—there are no leftovers.

A bag of ALDI Dried Blueberries on a green illustrated background — Simply Recipes / Aldi

How I Use ALDI's Dried Blueberries

The blueberries taste great by themselves, but they’re also perfect for mixing in with nuts and chocolate chips for an upgraded trail mix.

I also love stirring them into oatmeal, both the freshly made kind and the overnight kind. They’re perfect for tossing into pancake or waffle batter on weekends, and you could add them to baked French toast, too.

They’re great in cookies—oatmeal, especially—but they’d taste fantastic in biscotti, especially with a little bit of lemon zest mixed in.

These blueberries can be used in savory concoctions, too. In the fall, I eat a lot of salads made with roasted butternut squash chunks, red peppers, red onions, pecans or walnuts, and a maple vinaigrette. A small handful of dried blueberries, along with some goat cheese or feta, is a delicious addition.

I’ve even added them to pan-fried Brussels sprouts, and I think they’d be good in roasted green beans with almonds, too.