Blueberry Maple Almond Granola
Yields: about 3 cups
This healthy granola is lightly sweetened with a subtle almond flavor. The chewy dried blueberries nicely complement the crunchy clusters. Store the granola in an airtight container at room temperature for up to 2 weeks.
  • 2 c (53g) crisp rice cereal (gluten-free if necessary)
  • 1 ½ c (150g) old-fashioned oats (gluten-free if necessary)
  • 1 tsp (4g) coconut oil, melted
  • ½ c (120mL) Silk Light Original Almondmilk, room temperature
  • 3 tbsp (45mL) maple syrup, room temperature
  • ⅓ c (53g) dried blueberries
  1. Preheat the oven to 350°F, and lightly coat a 9”-square pan with nonstick cooking spray.
  2. In a large bowl, combine the rice cereal and oats. In a separate bowl, whisk together the coconut oil, almondmilk, and maple syrup. Pour the almondmilk mixture over the cereal mixture, and stir until all of the cereal is coated.
  3. Spread the mixture into the prepared pan. Bake at 350°F for 15 minutes. Gently stir with a spatula to break up the granola. Continue to bake for another 15 minutes, and stir again. Bake for another 10-15 minutes, or until the granola has reached the desired level of crunchiness. Cool completely in the pan before adding in the dried blueberries.
Notes: Any almond milk will work, as will any dried fruit. Simply use whatever you already keep in your kitchen.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at