Coconut Blueberry Almond Granola- GF and Vegan

• Vegan
• Gluten free

• Produce

  • 1/2 cup Blueberries, dried

• Condiments

  • 1 cup Almond butter
  • 1/2 cup Maple syrup

• Pasta & Grains

  • 5 cups Oats, gluten-free

• Baking & Spices

  • 1 cup Brown sugar
  • 1 1/2 tsp Kosher salt
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, toasted
  • 2 cups Coconut, unsweetened
  • 1/2 cup Coconut coconut flakes

Found on heatherchristo.com

Ingredients

• 5 cups gluten free oats
• 1 cup toasted slivered almonds
• 2 cups unsweetened shredded coconut
• 1 cup brown sugar
• 1 cup almond butter
• ½ cup maple syrup
• ½ cup coconut oil
• 1 tablespoon vanilla
• 1 ½ teaspoons kosher salt
• ½ cup dried blueberries
• ½ cup coconut coconut flakes
• 5 cups gluten free oats
• 1 cup toasted slivered almonds
• 2 cups unsweetened shredded coconut
• 1 cup brown sugar
• 1 cup almond butter
• ½ cup maple syrup
• ½ cup coconut oil
• 1 tablespoon vanilla
• 1 ½ teaspoons kosher salt
• ½ cup dried blueberries
• ½ cup coconut coconut flakes

Directions

• Preheat the oven to 350 degrees.
• In a large bowl combine the oats, almonds and coconut.
• In a small saucepan combine the brown sugar, almond butter, maple syrup, coconut oil and vanilla and salt over medium low heat. Stir together until smooth and then add it to the granola. Stir well to coat and then transfer from the bowl onto a parchment lined sheet pan.
• Bake the granola at 350 degrees for 20 minutes and then stir and bake for another 15 minutes. Let the granola cool before breaking up and storing in a Tupperware or Ziploc.
• Preheat the oven to 350 degrees.
• In a large bowl combine the oats, almonds and coconut.
• In a small saucepan combine the brown sugar, almond butter, maple syrup, coconut oil and vanilla and salt over medium low heat. Stir together until smooth and then add it to the granola. Stir well to coat and then transfer from the bowl onto a parchment lined sheet pan.
• Bake the granola at 350 degrees for 20 minutes and then stir and bake for another 15 minutes. Let the granola cool before breaking up and storing in a Tupperware or Ziploc.