Blueberry Toasted Coconut Granola

This blueberry toasted coconut granola is loaded with toasted coconut, almonds, chia seeds, dried blueberries, and more. Filled with fiber and healthy fats, no added refined sugar, and absolutely snack-able. What’s not to love?

Overhead photo of 3 bowls of blueberry granola with sliced bananas

I’ve always loved granola because of how versatile it can be. It can be eaten in so many different forms – in a bowl with milk, on top of yogurt as a parfait, or eaten in handfuls straight out of the mason jar.

Another reason that I love granola is because it can be loaded with fiber and healthy fats. And because we have honey and maple syrup, there’s no need to add any refined sugar. As much as I love my indulgent, rich, butter-loaded sweets, I also have a passion for fitness and healthy foods. It’s all about balance for me. This is definitely a result of me being in the mood for something delicious yet healthy. No need to feel guilty about snacking on this!

blueberry granola on a baking sheet

The base for this granola is rolled oats. To that, add chia seeds, sliced almonds, shredded coconut, unsweetened dried blueberries and pumpkin seeds. This mixture is then coated with maple syrup, honey and coconut oil. Talk about a load of omega 3’s, healthy fats and fiber! This one really delivers.

The great thing about any granola recipe is that i super adaptable. While it calls for certain star ingredients like blueberries and coconut, the rest of the recipe consists of some of my favorites nuts and seeds (i.e sliced almonds, chia seeds, and pumpkin seeds). But that doesn’t mean you can’t go off the train tracks and experiment with the ingredients you have on hand. You’re the boss!

blueberry granola on a baking sheet

How to Get the Chunkiest Blueberry Toasted Coconut Granola

My personal preference is chunky, crunchy granola. There are a couple of elements that will ensure the chunkiest texture.

  • Make sure you completely coat the dry ingredients with the wet ingredients. The moisture from the maple syrup and coconut oil is what will bind the oats, nuts and seeds together when heated.
  • Resist stirring the granola until it’s completely cooled. It’ll be tempting to stir it as soon as it comes out of the oven. But if you wait for it to cool, you’ll see how you can then break it into larger pieces before storing. It’s glorious.
blueberry granola on a baking sheet

Blueberry Toasted Coconut Granola

This blueberry toasted coconut granola is loaded with toasted coconut, almonds, chia seeds, dried blueberries, and more. Filled with fiber and healthy fats, no added refined sugar, and absolutely snack-able. What's not to love?
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry, coconut, granola, oats
Servings: 12 servings

Ingredients

  • 2 cups rolled oats
  • 1 cup sliced almond
  • 1 cup unsweetened coconut shredded or flakes
  • 3 tbsp chia seeds
  • 1 1/2 tsp cinnamon
  • 1/2 cup dried blueberries
  • 1 1/2 tsp vanilla extract
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 2 tbsp honey

Instructions

  • Preheat the oven to 350° and line a baking sheet with parchment paper.
  • In a large bowl, mix together the oats, almonds, coconut, chia seeds, cinnamon, and blueberries. Add the vanilla, coconut oil, maple syrup and honey and toss together, making sure to coat all the dry ingredients.
  • Bake for 20 minutes, then use a spatula to lightly stir to prevent browning. Before placing back in the oven, use the spatula press the granola back down into the pan.
  • Remove from the oven and let cool completely before stirring. This will ensure you get chunkier clusters.

Check out some other recent recipes:



shares