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+ servings

Coconut Blueberry Granola

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 cups
Author Planted and Picked


  • 2 cups slow cooking rolled oats
  • cup raw almonds, roughly chopped
  • cup raw hazelnuts, roughly chopped
  • cup pumpkin seeds
  • ¼ cup coconut oil, melted
  • cup coconut nectar
  • 1 tsp vanilla
  • ½ tsp ground cardamom
  • ½ cup dried blueberries
  • ¼ - ½ cup coconut chips (we like Healthy Crunch or Hungry Buddha brands)


  • Preheat oven to 325°F.
  • On a cutting board, chop whole almonds and hazelnuts into about ¼ pieces.
  • In a large mixing bowl, combine oats, almonds, hazelnuts, pumpkins seeds, cardamom and coconut.
  • Heat coconut oil just enough to melt it. Add coconut oil, coconut nectar syrup and vanilla to the oat mixture and stir.
  • You can line a baking sheet with a silpat or parchment paper if desired. Lay granola mixture on tray. Spread it out in a single layer and press down slightly.
  • Place in oven and set timer for 15 minutes. After 15 minutes, gently turn granola over with a spatula and press down gently again. Place back in oven for another 15 minutes. Check granola to see if it is brown.
  • You want the colour to be brown and not burnt. If it is not quite brown enough, cook for about another 10 minutes. Ovens may vary so keep an eye on it.
  • Remove from oven and let cool for at least 30 minutes. The granola will get crunchier as it cools. Add dried fruit to the top (in this case dried blueberries) and gently combine with a spatula.
  • The granola can be stored in an airtight container and used as a cereal with almond milk, a topping for coconut yogurt or a snack!