Blueberry Maple Almond Oil Free Granola
Super yummy, decadent, healthy and crunchy granola clusters made without oil, processed sugars, or gluten.
Equipment
- 9 x 13 baking sheet
Ingredients
Dry
- 2 ½ cups old fashioned rolled oats
- ½ cup almond flour
- 1 cup sliced almonds
- 1 tsp sea salt
Wet
- ½ cup (scant) maple syrup
- 1 cup blueberries
- 1 lg banana
- 1 tsp vanilla extract
- 1 tsp almond extract
Add Ins
- ⅓ cup dried blueberries
Instructions
- Preheat the oven to 350 and line a 9x13 baking sheet with parchment paper or a silpat mat
- In a large bowl, combine the oats, almond flour, almonds, and salt
- Add the banana, fresh blueberries, maple syrup, almond and vanilla extracts to a food processor or blender. Blend until smooth
- Pour the wet ingredients into the dry mixture and stir to coat
- Spread the granola in a single thin layer over the lined baking sheet
- Bake at 350 for 20-25 minutes
- Flip the granola over, try to keep the granola in large, unbroken sections
- Bake for another 5 to 10 minutes (until desired shade of golden brown is achieved)
- Let cool before breaking into smaller clusters. The granola will harden up as it cools
- Toss in the dried blueberries or any other add-ins
- Store in a sealed container at room temperature for up to 6 days
Notes
Be sure not to add the dried blueberries until after the granola is done baking!