Toasted Coconut Blueberry Vegan Granola

5 from 2 votes

Toasted Coconut Blueberry Vegan Granola

This easy toasted coconut blueberry vegan granola takes minutes to prep and lasts for weeks stored properly for a sweetly delicious homemade vegan granola recipe.

Prep Time5

Cook Time1 15

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 178kcal

Author: Andrew Bernard

Ingredients

3 cups rolled oats
1 cup almonds, chopped
1 cup roasted cashews, chopped
¾ cup shredded coconut (can use sweetened or unsweetened)
¼ cup brown sugar (can sub coconut sugar)
½ cup maple syrup
¼ cup coconut oil, melted (can use for a neutral oil like grapeseed or avocado)
½ cup dried blueberries

Instructions

Preheat the oven to 250 degrees.
In a large bowl, add all the ingredients except the dried blueberries.
Mix until very well blended, making sure that everything is coated with the coconut oil and maple syrup.
Spread onto an 11x17 baking sheet in an even layer.
Bake for 1 hour and 15 minutes, stirring every 15 minutes to ensure everything is golden brown.
Remove from oven and let cool completely.
Transfer to a large bowl and add in the dried blueberries.
Store up to 3 months in an air tight container.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition