Blueberry Coconut Granola

Granola was first invented in the United States by Dr. James Caleb Jackson in the late 19th century as a health food.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Blueberry Coconut Granola

Cooking Method: Baking Cuisine: Healthy, International Courses: Breakfast, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 15 min Total Time 55 mins

Servings: 4 Calories: 760

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Oats
• 1 cup Coconut Flakes
• 1 cup Blueberries
• 0.5 cup Almonds
• 2 tablespoon Maple Syrup
• 2 tablespoon Coconut Oil
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1 pinch Salt

Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine oats, coconut flakes, blueberries, almonds, maple syrup, coconut oil, vanilla extract, cinnamon, and salt. Mix well to ensure all ingredients are evenly coated.
3. Spread the mixture onto the prepared baking sheet and press it down gently.
4. Bake for 25-30 minutes or until the granola turns golden brown, stirring halfway through to ensure even baking.
5. Remove from the oven and let it cool completely. The granola will become crisp as it cools.
6. Once cooled, transfer to an airtight container and store at room temperature for up to two weeks.
7. Serve the blueberry coconut granola with yogurt, milk, or enjoy it as a snack.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 190kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.