Sometimes cooking and baking fails can turn into delicious accidents. Although this recipe started as a granola bar fail, it turned into a granola Yes! The gently toasted coconut adds an earthy sweetness to the deeply juicy dried berries. We enjoyed this so much while we sat on a fallen tree mid-hike. It’ll also be a great topping for morning chia pudding, yogurt or even pancakes and waffles. I am just so pleased to see organic berries back on the grocery store shelves. Hooray!!! Spring has sprung, enjoy this granola.


2 cups old fashioned rolled oats

1 cup almonds; chopped

1 cup shredded coconut

1/4 cup coconut oil; melted

2-3 TB honey

1 tsp flax seeds

1 tsp chia seeds

1 tsp vanilla extract

1/4 cup dried blueberries

1/4 cup dried pomegranate

1/4 tsp kosher salt

Preheat the oven to 350°F, line a 9×9” glass baking dish with parchment and set aside. Grab a cookie sheet and cover it with parchment, evenly spread the almonds, coconut and oats on the parchment. Bake for 7-10 minutes or until the grains are lightly browned and their aromas fill the kitchen. While the grain/nut mixture is baking mix together the salt, coconut oil, honey, seeds, vanilla and dried fruits in a medium sized bowl. Let the oats and nuts cool 2-3 minutes and then mix into the bowl with the fruit mixture in it. Once all of the ingredients are completely incorporated pour it into the baking dish and press down uniformly. Throw the mixture in the fridge for an hour or two, until it is completely cooled and clumping together. Store in an airtight container for 3-5 days.


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