Ingredients

• rolled oats - 2 cups (180g)
• almonds - ½ cup (85g) (chopped)
• salt - ½ tsp.
• coconut oil - ¼ cup (60ml)
• peanut butter (smooth) - ¼ cup (75g)
• maple syrup - ¼ cup (85g)
• blueberries (dried) - ⅓ cup (40g)

Preparation Instructions

1. Preheat the oven to 300°F (150°C). Line a baking sheet with baking parchment.

2. In a bowl, stir together the oats, almonds and salt, then set aside.

3. In a small pot, combine the coconut oil, peanut butter and maple syrup. Place the pot over a medium heat, stirring often, until smooth, approximately 2-3 minutes. Transfer the mixture to the bowl with the oats and stir until everything is well combined.

4. Now spread the mixture out on the prepared baking sheet. Place the baking sheet into the oven and bake for 25 minutes, stirring twice throughout the bake, until the granola is golden.

5. Remove the baking sheet from the oven and set aside to cool completely, before stirring in the dried blueberries.

6. The granola can be stored in an airtight container at room temperature for up to 2 weeks.