Blueberry Coconut Pecan Oat Granola (Gluten-Free, Vegan, Egg-Free, Dairy-Free)

Dr. Jennifer Weinberg MD MPH | Simple Pure Whole Wellness

A crunchy, nutty and delicious granola that makes the perfect snack, breakfast cereal or dessert topping!

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

Wet Ingredients
3 tablespoons coconut oil melted
3 tablespoons coconut nectar or pure maple syrup
1.5 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
Dry Ingredients
2.5 cups gluten-free rolled oats
1/2 cup raw pumpkin seeds
1/4 cup raw hemp seeds
1/2 cup dried unsweetened blueberries
1/2 cup raw organic pecan pieces
1/2 cup unsweetened coconut flakes
1 tsp Ceylon cinnamon

Instructions

Preheat the oven to 300F.
Mix together wet ingredients in a large glass bowl and stir to combine.
Add dry ingredients to the wet ingredients and combine well so that all dry ingredients are coated well.
Transfer to a coconut oil greased or parchment lined rimmed baking sheet and spread into an even layer.
Bake 8-12 minutes until golden.
Allow to cool on cookie sheet to harden into crunchy clusters.
Enjoy and store leftovers in glass container.

Notes

Enjoy this as a crunchy topping for nut cream, smoothies, fresh fruit and other treats. It is also great as a cereal with homemade coconut, nut or seed milk or yogurt!