Healthy Granola with Blueberries
Servings: 4
This gluten-free granola recipe can be used as a smoothie bowl or yogurt topper, eaten as-is or enjoyed with a plant milk for a decadent cereal. Enjoy straight from the oven or store in an air-tight container to enjoy all week long!
Ingredients
- 1 cup rolled oats gluten-free
- ½ cup sliced almonds
- pinch sea salt, unrefined
- 1 tbsp coconut oil, unrefined melted
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ cup dried blueberries
Instructions
- Combine all ingredients in a bowl and stir well.
- Pour out mixture onto parchment line baking sheet and spread out evenly.
- Bake 300° F for 15-20 minutes, stirring occasionally.
Notes
- Store in an air-tight container at room temp for up to 5 days.
- Make sure rolled oats are certified gluten-free.
- Swap blueberries with dried fruit of your choice, or omit for less sweetness.
- Half maple syrup amount to lower natural sugar content.
- Swap sliced almonds with nuts/seeds of your choice. I also like to make this with 1/4 cup almonds and 1/4 cup pecans.
Nutrition
Calories: 310kcal, Carbohydrates: 40g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 7mg, Potassium: 373mg, Fiber: 7g, Sugar: 18g, Vitamin A: 1IU, Calcium: 79mg, Iron: 2mg