This granola, with blueberries and milk, is quite possibly the perfect food. It is nutritious, it has the perfect texture, and it will keep you full for hours. It’s biggest downfall is the way it practically forces y0u to eat the entire batch in the one sitting. But hopefully you have more self control than I do. One of my kids loves to add dried cherries to it, and one of my kids loves to add dark chocolate chunks to it. I suggest that you start with the recipe as it’s written and then adapt it by adding your favorite mix-ins.

4 Tablespoons coconut oil

2/ 3 cup pure maple syrup

1/2 cup almond butter

2 teaspoon pure vanilla extract

4 cups gluten-free rolled oats

1 cup almonds, sliced

2 Tablespoons chia seeds or hemp seeds

1 teaspoon salt

Preheat the oven to 325 degrees and line a large baking sheet with parchment paper. Combine the coconut oil, maple syrup, and almond butter in a microwave save container. Heat for 30 seconds - 1 minute, or until the mixture can be mixed and combined. Add the rest of the ingredients and mix well to coat everything. Pour the granola on the baking sheet and bake for 20-30 minutes. The granola is finished when it is dry and lightly browned. Let cool. Granola can be stored in an airtight container for 30 day or frozen for six months. .