Gluten-Free Blueberry Granola

Simple Green Smoothies

This healthy granola starts with gluten-free oats and sliced almonds tossed in coconut oil, maple syrup and vanilla, then baked into crunchy clusters and finished with dried blueberries. Twenty minutes, and it keeps for 5 days in an airtight jar.

healthy granola in a glass jar with dried blueberries.

Recipe by: Jen Hansard

5 (5)

Serves:4 (0.5 cups)

Total Time:20

Ingredients

▢ 1 cup gluten-free rolled oats gluten-free
▢ ½ cup sliced almonds
▢ pinch sea salt, unrefined
▢ 1 tablespoon coconut oil, unrefined melted
▢ 2 tablespoon pure maple syrup
▢ 1 teaspoon pure vanilla extract
▢ ½ cup dried blueberries

Instructions

Heat the oven to 300 °F. Line a baking sheet with parchment paper.
Combine the oats, almonds, salt, coconut oil, maple syrup, vanilla and blueberries in a bowl and stir well.
Spread the mixture evenly on the prepared baking sheet. Bake for 15 to 20 minutes, stirring occasionally.

Recipe Notes

Gluten-Free: Use oats labeled certified gluten-free to keep the granola gluten-free.
Mix-Ins: Swap the almonds or blueberries for any nuts, seeds or dried fruit you like. A mix of 1/4 cup almonds and 1/4 cup pecans works well.
Lower Sugar: For a less sweet granola, cut the maple syrup to 1 tablespoon or leave out the dried blueberries and top each bowl with fresh berries instead.
Storing: Let it cool completely on the baking sheet so it crisps, then store in an airtight container at room temperature for up to 5 days.

Nutrition