Recipe and photo courtesy of Maria Lichty (twopeasandtheirpod.com

Lemon Blueberry Granola

• 625 mL (2½ cups) old-fashioned oats
• 250 mL (1 cup) unsweetened coconut flakes
• 250 mL (1 cup) almonds, chopped
• 30 mL (2 Tbsp) brown sugar
• 1 mL (1⁄4 tsp) sea salt
• 80 mL (1⁄3 cup) pure maple syrup
• 80 mL (1⁄3 cup) coconut oil, melted and cooled
• Zest of 2 lemons
• 30 mL (2 Tbsp) fresh lemon juice
• 250 mL (1 cup) dried blueberries

Preheat the oven to 165 C (325 F). In a large bowl, combine the oats, coconut, almonds, brown sugar and salt. In a small bowl, combine the maple syrup, coconut oil, lemon zest and lemon juice. Pour the liquid ingredients over the dry ingredients and stir to combine. Pour the mixture onto a large parchment-lined baking sheet. Bake for 30 minutes, or until granola is lightly golden, stirring halfway through. Remove from the oven and let cool completely. When cool, stir in the dried blueberries. Makes 15 servings.