3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup slivered almonds
6 tablespoons coconut oil, melted
2/3 cup pure maple syrup
pinch of sea salt
1 cup dried blueberries
1. Preheat oven to 325 degrees. In a large bowl, combine oats, coconut flakes, almonds, coconut oil, maple syrup, and salt. Stir well until everything is evenly coated. Spread evenly on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and stir the oat mixture. Return it back to the oven for another 10 minutes. Remove from the oven again, stir it one more time, and return it to the oven for another 5 minutes. It should be golden brown, but keep an eye on it because it can go from perfect to burnt very quickly.
2. Remove from the oven and press the granola evenly with a spatula. Let cool and add the dried blueberries. Allow the granola to cool completely before storing in airtight containers. It can be stored at room temperature.
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