Coconut Blueberry Granola

coconut blueberry granola via Chosen Bites

I eat yogurt for breakfast almost every morning, and my favorite topping is granola. Don’t get me wrong, some days I like to mix in a big spoonful of homemade cinnamon plum jam, or some chocolate chips and honey, but hands down nothing makes me happier or more satisfied than crunchy, toasty granola.

coconut blueberry granola via Chosen Bites

The thing about gluten-free granola is it’s really expensive, and it’s hard to find it without walnuts or pecans (which I can’t eat anymore after a partial anaphylactic reaction). But no worries, I just make my own and you can do, it’s really easy.

First, pick a set of whole grains you like. My favorite combination is oats (certified gluten-free), buckwheat, millet, and quinoa flakes, but you could also use sorghum, whole quinoa, or even glutinous grains like wheat berries if you are able to eat them. Next, pick some mix-ins: This recipes uses unsweetened coconut, dried blueberries, and sliced almonds but any small dried fruit and nut you prefer will work great. Lastly, pick a spice: Cinnamon, cardamom, or even curry if you want a more savory granola.

This granola is great sprinkled onto yogurt, ice cream, cold or hot cereal, or just eaten out of hand.

coconut blueberry granola via Chosen Bites

Coconut Blueberry Granola

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-7 cups of granola

Adapted from EatYourGreens


2 cups certified gluten-free rolled oats
1 cup quinoa flakes
3/4 cup unsweetened shredded coconut
3/4 cup sliced almonds
3/4 cup dried blueberries
1/2 cup whole millet
1/2 cup buckwheat groats
1/2 cup brown flax seed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup light brown sugar
1 tsp vanilla


  1. Preheat the oven to 350 degrees and grease a 12x16 rimmed baking sheet
  2. In a large bowl, mix together dry ingredients: oats, quinoa flakes, coconut, almonds, blueberries, millet, buckwheat, flax seed, salt, and cinnamon. Stir until ingredients are evenly distributed.
  3. In a small bowl, stir maple syrup and vanilla into melted coconut oil, then stir in brown sugar until dissolved.
  4. Pour coconut oil mixture over dry ingredients and toss to coat with a rubber spatula. You want everything to be evenly coated.
  5. Spread evenly onto the baking sheet and bake for 40-50 minutes, stirring 2-3 times, until everything is toasty and golden.
  6. Cool completely. Store in an air-tight container.

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