Happy Sunday Funday. It’s a gloomy, rainy and cold in MN today. Instead of running around outside like I usually do when it’s actually nice, I’ve been enjoying the warmth of my apartment with a handful (or two, or three) of my blueberry coconut granola. This stuff is ah-maz-ing.
There’s something about homemade granola. You can add whatever you want to it, and you don’t have to worry about there being a ton of added sugar and mystery ingredients.
This recipes does include maple syrup, but it’s definitely lower in sugar than many varieties that you’ll see at the store. You can certainly add less syrup and increase the coconut oil if you want to reduce the sugar content even further.
You can enjoy granola on its own, but it tastes great with just about anything: yogurt, oatmeal, smoothies…the possibilities are endless!
- 2 cups oats
- ½ cup sunflower seeds
- ½ cup coconut flakes
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 2 tsp melted coconut oil
- ½ tsp cinnamon
- ⅓ cup dried blueberries (or other dried fruit of your choice)
- Preheat oven to 325 degrees F.
- Combine oats, sunflower seeds and coconut flakes. Spread the combo out in a pan or cookie sheet, lined with parchment paper if you wish.
- Mix together maple syrup, vanilla extract, coconut oil and cinnamon. Pour over the oat mixture, and use a spoon to incorporate the wet ingredients with the dry ingredients.
- Place in the preheated oven for about 20 minutes, until the granola is crispy and toasted. While it is baking, you will want to mix it once or twice to make sure the mixture is baked evenly.
- Once granola is out of the oven, add the dried blueberries.