Blueberry Coconut Granola with Almonds
Lightly sweet, with extra crunchy clusters, this blueberry coconut granola will be your new favorite breakfast option! Most store-bought granola is loaded with refined sugars and artificial flavors, but this homemade granola is made with ingredients you can feel good about feeding your body!
Ingredients
- 1/3 cup honey
- 1/3 cup almond butter creamy or crunchy works
- 2 large eggs
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 cups rolled oats
- 1 cup sliced, slivered or chopped almonds
- 1 cup sweetened or unsweetened shredded coconut
- 3/4 cup dried blueberries
Instructions
- Preheat your oven to 350 °F and lightly grease a large baking pan with cooking spray.
- In a large bowl, whisk together the honey, almond butter, eggs, salt and cinnamon. Stir in the oats, almonds, coconut and dried blueberries until all the ingredients are thoroughly combined.
- Spread the granola mixture out evenly on your prepared pan and bake for 15 minutes. Remove from the oven and gently stir before placing back in the oven for another 15 minutes. Continue baking in intervals until your granola is golden brown. Mine takes about 40 minutes, so not quite three 15 min intervals.
- Allow the granola to completely cool on the pan before serving. It will become crunchy as it cools. Enjoy!
Notes
*Store granola in airtight containers (I use large glass jars) at room temperature for up to one week.
**Nutrition facts based on 1/3 cup serving.