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Blueberries & Cream Granola

adapted from The Messy Baker Blog

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup unsweetened coconut flakes
  • 2 cups sliced almonds
  • ¼ teaspoon kosher salt
  • 2 tablespoons brown sugar
  • ⅓ cup maple syrup
  • ¼ cup coconut oil melted
  • 2 tablespoons vanilla extract
  • 1 cup dried blueberries
  • ¾ cup white chocolate chips

Instructions

  1. Preheat the oven to 300F. Spray a large, rimmed baking sheet with oil.
  2. In a large bowl, stir together oats, coconut flakes, almonds, salt, and brown sugar.
  3. In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Slowly pour the mixture over the oats. Fold the wet mixture into the oat mixture until the oats are evenly coated.
  4. Transfer the mixture to your prepared baking sheet.
  5. Bake for 25-30 minutes, or until the granola is golden brown in color. Cool completely in the pan on a wire rack.
  6. When the granola is cool, stir in blueberries and white chocolate chips.
  7. Store in an airtight container for up to 2 weeks.