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Coconut Granola with Blueberries and Hazelnuts

Coconut Granola with Blueberries and Hazelnuts

  • 5 minutes
  • 9 ingredients
  • Hazelnuts
  • Easy
  • 24
  • Update Ingredients

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
  • cup honey
  • 1 cup dried blueberries

The Steps

  1. Pre-heat oven to 400 degrees.
  2. In a large bowl, toss together oats, hazelnuts, coconut, flax seed, cinnamon and salt.
  3. Drizzle oat mixture with melted coconut oil and honey then use a rubber spatula to make sure all ingredients are evenly coated.
  4. Line a baking sheet with oven-safe parchment paper or a silicone baking mat and spread granola mixture out in an even layer.
  5. Bake until golden brown, about 30 minutes, stirring once halfway through.
  6. 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

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