Wild Blueberry Almond Granola

Recipe by Nicole Masson for Wyman's

Yield:  About 4 cups

Ingredients

• ½ cup Wyman’s Dried Wild Blueberries
• 2 cups old fashioned oats
• ½ cup sliced almonds
• ¼ teaspoon fine sea salt
• ½ teaspoon cinnamon
• ¼ cup pure maple syrup
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, mix the oats, almonds, salt, and cinnamon until combined.
3. In a small bowl, whisk together the maple syrup, coconut oil, and vanilla extract. Pour over the oat mixture. Stir until completely coated.
4. Spread the mixture evenly onto the prepared baking sheet. Bake for 20 minutes, rotate the pan, and bake for an additional 10 minutes until golden.
5. Cool completely. Stir in the dried blueberries. Store in an airtight container.