Blueberry Coconut Granola
Pour the milk over some crunchy and crispy oats with coconut flakes, sweet maple syrup and wild blueberries. Basically the perfect healthy breakfast or snack on the go.
I love adding in raw pumpkin seeds, sunflower seeds and slivered almonds too.
Forget the bowl of milk…I can’t stop snacking on this.
Store bought v. homemade
Sugar. The most obvious difference. Store bought granola typicaly has large amounts of sugar – hence why it’s so popular. It’s usually the second ingredients after oats. So there’s that.
Cost. The cost of all the ingredients to make your own may add up to over $15 dollars BUT it will make enough granola for 3-4X what you will get from a book at the store. If you eat about 1 cup of granola at a time – you will have around 5-6 servings per box.
Ingredients. You determine how many nuts, fruit, peanut butter or chocolate is in it. I have found that store bought versions have lots of oats and not a lot of the other things, that I love.
Fats + Preservatives. Store bought versions may use an oil such as canola oil, that you may not want to consume. Plus they usually put in some sort of preservative for shelf life. At home, store in a glass container with a lid. I love using coconut oil – the oats soak it up perfectly and the flavor pairs well with the coconut flakes and blueberries.
Verdict. You need to make your own granola!
Other granola recipes I make.
Coconut Blueberry Granola
- Total Time: 25 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 2 cups gluten free oats
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1–2 pinches sea salt
- 1/3 cup coconut flakes
- 1/3 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/3 cup dehydrated blueberries
1/4 cup sunflowers seeds, optional
Instructions
- Preheat your oven to 375F.
- On a baking sheet tray, mix together the oats and melted coconut oil. Toss the oats until all the oil has been absorbed. Drizzle all but 2 tablespoons of maple syrup on the oats. Toss to combine and spread the oats out so they are in an even layer on the sheet tray. Bake in the oven for 8 minutes.
- Remove the tray and carefully toss the oats around and spread the oats out so they are again in an even layer on the sheet tray. Place back in the oven for 8 more minutes. The oats should start to toast.
- Toss in the coconut flakes, slivered almonds, pumpkin seeds and sunflower seeds (if using). Bake for 2-3 more minutes or until everything is toasted but not burnt.
- Remove from the oven and drizzle the remaining two tablespoons of maple syrup on top of the granola, without mixing the oats around – just leave them in an even layer. Let cool for about 10 minutes.
- Add in the dehydrated blueberries and toss gently to evening combine everything. Store in an air tight container for 1-2 weeks.
- Prep Time: 5
- Cook Time: 20
- Category: breakfast
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
