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Huge clusters and tons of dried blueberries star in this INSANELY addicting blueberry muffin almond granola.---It's amazing with greek yogurt or just by the handful!

Blueberry Muffin Almond Granola

Huge clusters and tons of dried blueberries star in this INSANELY addicting blueberry muffin almond granola.---It's amazing with greek yogurt or just by the handful!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1 cup shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup dried blueberries

Instructions

  1. Preheat oven to 300F. Line a baking sheet with parchment paper. Set aside. In a large bowl, combine oats, almonds, coconut, cinnamon, nutmeg, sugar, and salt. In a separate bowl, whisk oil, syrup, and extracts until smooth. Pour over dry mixture and stir until just moistened.

  2. Evenly spread granola mixture onto prepared baking sheet and pat flat with a spatula. Bake granola at 300F 45-50 minutes or golden and edges start to brown (do NOT stir granola while baking or afterwards) Remove from oven and let granola cool completely, then break granola into clusters and transfer to an airtight container. Stir in dried blueberries. Enjoy!