Ingredients

The following ingredients have 7 Servings
  • 3 cups old fashioned rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 cup mixed nuts (I used a mix of sliced almonds and chopped pecans)
  • 3/4 cup sunflower seeds
  • 1/3 cup blueberry jam, puréed if chunky
  • 1/3 cup pure maple syrup
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 1/2 cup (1/2 ounce) freeze-dried blueberries, pulverized* (about 3 tablespoons finely ground)
  • 1/2 cup (3 1/2 ounces) yogurt chips
  • 3/4 cup dried blueberries

Instruction

  • Preheat oven to 325 degrees F. Line a large baking sheet with aluminum foil; lightly spray with cooking spray.In a large bowl, toss together oats, coconut, nuts and sunflower seeds until evenly distributed.Combine blueberry jam, maple syrup, oil and vanilla in a microwave safe bowl or glass measuring cup. Microwave for 45 to 55 seconds until hot. Pour over oat mixture and toss to coat. Sprinkle with sea salt and 2 tablespoons ground freeze-dried blueberries and stir until evenly coated.Spread into an even layer on prepared baking sheet.Bake for 45 to 60 minutes; stopping every 15 minutes to stir and redistrubute the granola (the edges will cook faster than the center, so stirring ensures the whole batch gets cooked evenly). Bake until granola is deep golden brown and no longer seems moist; any residual blue tint from the blueberry jam should be baked out at this point too. Watch it carefully during the second half of baking, as it can go from not quite done to burnt in a matter of minutes.Let cool completely, stirring every 5 to 10 minutes to break up any large clumps as it cools. Set aside about 1 cup of granola for clusters.For yogurt clusters, place yogurt chips in a microwave safe bowl and microwave on 50% power, stirring every 15 to 20 seconds, until melted and smooth, about 1 minute.Stir in remaining 1 tablespoon freeze-dried blueberries. Sprinkle in 1 cup cooled granola and fold until evenly coated. Drop bite-sized clusters of oat mixture onto a parchment-lined baking sheet; let cool until set, about 15 minutes.Combine granola with yogurt clusters and dried blueberries. Store in an airtight container in a cool spot for up to 2 weeks.