Blueberry Coconut Granola (Gluten-Free Recipe)

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a large bowl, combine the oats, rice crisp cereal, flax meal, salt, and cinnamon. Mix until evenly distributed.

In a microwave-safe bowl or small saucepan, melt the coconut oil. Stir in the maple syrup and vanilla, then pour the mixture over the dry ingredients. Stir thoroughly so everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet.

Bake for 15 minutes, then remove and stir. Return to the oven and bake for 20 more minutes. Add the chopped pecans and shredded coconut, stir to combine, and bake an additional 10 minutes until golden and fragrant. Remove from the oven, add the dried blueberries on top without stirring, and let the granola cool completely so clusters form. Store in an airtight container in the refrigerator.