Who doesn’t love the smell of fresh baked granola. Every time we make a batch, a thought of “why don’t we make this more often?!” crosses our mind. It’s so simple and oh so good! We love textures in our granola. Maybe it’s because we love the contrast to a smooth blended acai bowl 🙂 Crunchy! Chewy! We’re all about it, and this Crunchy Chunky Coconut Blueberry Granola is that and so much more. Can’t wait for you to try this recipe! Full details below.
Crunchy Chunky Coconut Blueberry Granola
3 cups gluten free rolled oats
1 cup unsweetened coconut flake [ we mixed large and small flakes ]
1 cup slivered raw almonds [ chopped raw almonds are good too! ]
1 cup roughly chopped raw walnuts
1 tsp cinnamon
Pinch or two of sea salt
6 Tbsp coconut oil
2/3 cup maple syrup
2 tsp pure vanilla extract
1/4 cup dried blueberries
Preheat oven to 325 degrees F.
In a large mixing bowl, combine/stir oats, coconut, almonds, walnuts, cinnamon, and salt.
With a small saucepan, warm coconut oil, vanilla, and maple syrup over medium heat until there’s no visible separation. Pour over the dry ingredients and stir to until everything is thoroughly coated. Spread onto a large baking pan in an even layer.
Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first [ so it bakes evenly ].
Don’t stir granola as it’s best done after it cools to get that chunky texture.
Bake 4-6 minutes more until golden brown. Add your dried blueberries to the top of the baked granola as soon as you take the pan out of the oven.
After it cools, break the granola into crunchy chunks and store in an airtight container. We love this granola solo and on our acai bowls, of course. It’s also delicious with almond milk as a breakfast cereal. Enjoy and let us know how your batch turns out buy using ‘#tamborrecipe’ in your post!