Blueberry Coconut Granola – Gluten-Free Homemade Recipe

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

In a large bowl, stir together the oats, rice crisps, flax meal, salt, and cinnamon until evenly combined.

In a microwave-safe bowl, melt the coconut oil. Mix in the maple syrup and vanilla. Pour the liquid over the dry ingredients and stir well so everything is coated. Spread the mixture evenly on the prepared baking sheet.

Bake for 15 minutes, then stir. Return to the oven and bake another 20 minutes. Add the pecans and shredded coconut, stir to combine, and bake for an additional 10 minutes until golden and crisp. Remove from the oven and immediately sprinkle the dried blueberries over the hot granola; do not stir. Let the granola cool completely without stirring so clusters form. Store in an airtight container in the refrigerator for best freshness.