Homemade Maple Blueberry Granola
Naturally Flavored Breakfast Packed with Nutritious Ingredients
3 cups rolled oats [270 g]
1/2 tsp ground cinnamon [1.3 g]
1 cup sliced almonds [120 g]
1 cup halved pecans [120 g]
1 cup unsweetened coconut flakes (or shredded coconut) [90 g]
1/4 cup flax seeds [37 g]
2 tablespoons pumpkin seeds [15 g]
1/4 cup dark brown sugar [55 g]
1/4 cup maple syrup [80 g]
1/4 cup coconut oil (or vegetable oil) [60 mL]
1 tsp vanilla extract [5 mL]
1 teaspoon salt [5.7 g]
1 large egg (beaten) [57 g without shell]
1 cup dried blueberries (or dried cranberries) [160 g]
Preheat your oven to 250 F (120 C). Take a half sheet pan (13" x 18") and line it with an oversized piece of parchment paper.
In a large mixing bowl, add 3 cups of rolled oats, 1/2 tsp of ground cinnamon, 1 cup of sliced almonds, 1 cup of halved pecans, 1 cup of unsweetened coconut flakes or shredded coconut, 1/4 cup of flax seeds, 2 tbsp of pumpkin seeds, 1/4 cup of dark brown sugar, and 1 tsp of salt. Mix it well.
In a separate mixing bowl, add 1/4 cup of maple syrup, 1/4 cup coconut oil or vegetable oil, 1 tsp of vanilla extract, and 1 large egg. Whisk together till combined.
Pour liquid mixture over dry mixture, and toss till they're combined. Spread this mixture evenly into the parchment paper-lined baking sheet.
Bake in the preheated oven at 250 F (120 C) for a total of 1 hour and 20 minutes, taking it out every 20 minutes to stir the mixture around to ensure even browning.
When the granola is browned and crunchy, remove it from the oven and let it come completely to room temperature.
When granola has cooled, add in 1 cup of dried blueberries (or cranberries) and mix it well. Transfer to an airtight container and store at room temperature. It will keep for 2 to 3 weeks. Enjoy!