Chunky Blueberry-Almond Granola
Chunky Blueberry-Almond Granola is perfect for breakfast, served with milk or over yogurt.
Servings 12
Ingredients
- 1 large egg white
- 3 cups old-fashioned oats
- 1 1/2 cups sliced almonds
- 1 1/2 cups coconut shavings
- 1/2 cup honey or pure maple syrup
- 1/4 warmed coconut oil
- 2 tablespoons packed light brown sugar
- 1/2 teaspoons salt
- 1/2 teaspoons ground cinnamon
- 1 cup dried blueberries
Instructions
- Preheat oven to 300°F.
- Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups sliced almonds, 1 1/2 cups coconut shavings, 1/2 cup honey, 1/4 cup warmed coconut oil, 2 tablespoons (packed) light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
- Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet, it will crisp as it cools.
- Mix in 1 cup dried blueberries.
Notes
Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.