2 cups (gluten-free) oats - or not if you're not gluten free
1/2 cup dried apricots, chopped
1/2 cup cashews, chopped
3/4 cup maple syrup
1/4 cup unsweetened, shredded coconut
1/4 teaspoon sea salt
1/2 cup blueberry puree
Directions
Preheat oven to 300 degrees. Prepare a baking sheet by lining with parchment paper or baking mat (like this).
Mix ingredients (oats through salt) in a medium bowl.
Puree blueberries by placing 1/2 cup – 3/4 cup fresh blueberries in a blender or food processor and pulsing. Pour puree into a 1/2 cup measuring cup and then add to oat mixture. Stir to combine.
Spread mixture onto parchment paper and bake 40 – 45 minutes or until golden brown. (Stir/toss the granola with a spatula halfway through the bake time to ensure even baking.) Allow granola to cool completely on the baking sheet. Store in an airtight container.
NOTE: One reader said this granola took her 65 minutes to bake — and that’s OK! While that is a particularly long bake time, keep in mind every oven is different and patience is a virtue with this particular batch. In addition, the type of oats you are using (e.g. thick rolled oats versus old fashioned rolled oats) will affect bake time. This granola should not be moist — make sure it is golden brown when you take it out. (Thanks to Jessica for reporting her results!)
^^^^^that was me! I had to bake this a longer time than she did, but it did come out golden brown. Just be sure to watch it, and you don't want it to still me moist when you take it out. Bake it a few more minutes at at time if needed.
