Blueberry Vanilla Granola
- 1/3 cup coconut oil
- 1/3 cup honey
- 1 1/2 Tbsp vanilla extract
- 2 Tbsp coconut sugar
- 1/4 tsp salt
- 3 cups rolled oats certified gluten free if needed
- 1 cup dried blueberries
- 1 cup chopped nuts of choice
- 1/2 cup unsweetened shredded coconut optional
- 2 Tbsp ground flax optional
In a small dish, melt coconut oil and honey together. Add Vanilla.
In a medium mixing bowl, combine all dry ingredients.
Pour the melted coconut oil and honey over the dry ingredients and stir until evenly coated.
Lay the mixture out on a jelly roll pan and press down until smooth and even, using wax or parchment paper. Place, uncovered, in the oven for 20-30 minutes or until golden brown.
Remove from heat and let cool for 1 hour. Once the granola is cooled, break into large chunks and store in an air-tight container or bag.
Enjoy with your favorite yogurt, milk or all by itself.
Granola can be packed in a baggie or container with a twist top or snap lid.
Pack yogurt or milk separately in a container with a twist top or snap lid.
Milk stores great in a clean class jar.