Ingredients
Method
- Preheat oven: Set oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together oats, almonds, coconut, cinnamon, nutmeg, coconut sugar, and salt until well combined.
- Prepare wet mixture: In a separate bowl, mix maple syrup, melted coconut oil, vanilla, and almond extracts. Ensure the coconut oil is warm but not hot.
- Combine: Pour wet mixture over dry ingredients. Stir thoroughly until oats are fully coated and mixture begins to clump together slightly.
- Bake: Spread evenly on the baking sheet in a ½-inch thick layer. Bake for 20–25 minutes, gently stirring once or twice for even browning.
- Cool: Remove from oven when golden and let cool completely without stirring to form clusters.
- Finish: Once cooled, break into desired cluster sizes and fold in dried blueberries. Store in an airtight container.
Notes
Cluster tip: For chunkier granola, press the mixture down before baking and avoid stirring during cooling.
Storage: Keeps fresh for up to 2 weeks in an airtight container or up to 3 months in the freezer.
Custom swaps: Try pecans instead of almonds, or dried cranberries in place of blueberries.
Oil alternatives: Melted butter or avocado oil can be used in place of coconut oil, though flavor and texture may vary slightly.