Almond blueberry granola
Prep Time
10 mins
Cook Time
15 mins

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 20
  • 1 cup almond butter
  • 1 cup blueberry jam
  • 1 tsp vanilla extract
  • 1 tbs cinnamon
  • 1 cup unsweetened coconut
  • 1 cup almonds chopped
  • 1 cup pumpkin seeds
  • 1 cup raisins
  1. Preheat oven to 375F.
  2. In a medium mixing bowl, place the almond butter and jam. Microwave for 30 seconds or until the almond butter is able to be stirred. Mix well.
  3. Add cinnamon and vanilla extract and mix well.
  4. Add all other ingredients and ensure the nuts, seeds and fruit are all covered with the almond/blueberry mixture.
  5. Pour onto a baking sheet lined with parchment paper into a shallow layer.
  6. Bake for approx 15 mins, stirring once or twice to avoid burning.
  7. Take out of the oven and leave to cool without stirring further (this keeps lots of nice chunks).
  8. Once cooled, pour into a sealed container and store in a cool place.