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Coconut Granola with Blueberries and Hazelnuts
- 5 minutes
- 9 ingredients
- Hazelnuts
- Easy
- 24
Ingredients
- 3 cups oats - old fashioned
- 2 cups Diamond of California Chopped Hazelnuts
- 1 cup shredded unsweetened coconut
- ½ cup flax seed meal
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup coconut oil - melted
- ⅓ cup honey
- 1 cup dried blueberries
The Steps
- Pre-heat oven to 400 degrees.
- In a large bowl, toss together oats, hazelnuts, coconut, flax seed, cinnamon and salt.
- Drizzle oat mixture with melted coconut oil and honey then use a rubber spatula to make sure all ingredients are evenly coated.
- Line a baking sheet with oven-safe parchment paper or a silicone baking mat and spread granola mixture out in an even layer.
- Bake until golden brown, about 30 minutes, stirring once halfway through.
- Let granola cool on cooling rack for 30 minutes before pouring into a large bowl. Toss dried blueberries into the granola before serving.
NOTES
Can be stored in an airtight container for up to 2 weeks.
RECIPE CONTRIBUTED BY THE LEMON BOWL
