This granola tastes great with almond milk, or as a crunchy topping for yogurt! 
Makes about 4 cups.




1 ¾ cup walnuts

2/3 cup hazelnuts

3 cups rolled oats

1 1/3 cup of unsweetened coconut flakes

2/3 cup of chia seeds

2/3 cup flaxseeds

3 tablespoons coconut oil

3 tablespoons maple syrup

3 teaspoons ground cinnamon

1 ¼ cup dried blueberries.


Preheat the oven to 400.F

Place the walnuts and hazelnuts in a food processor and pulse for 30 seconds so that they are partially crushed. Then add them to a mixing bowl with all the other dry ingredients, except the blueberries and cinnamon, and stir together.


Next, melt the coconut oil with the maple syrup and cinnamon on the stove. Once it has dissolved into a sweet liquid, add it to the dry ingredients and mix well. The mixture should be sticky.

Place the mixture onto a baking sheet and bake for 30-40 minutes until crunchy. During this time you’ll need to stir the mixture to ensure that it all evenly bakes, and it doesn’t burn.

Once the granola is toasted evenly, remove the sheet from the oven and allow it to cool, and then stir in the dried blueberries. Store the granola in an airtight container.