Unsweetened coconut, dried blueberries, and flaxseed in one delicious coconut blueberry flax granola!
Today we are officially past the halfway point of the John Muir Trail! Yesterday we picked up our resupply package at the Muir Trail Ranch, so we are packed to the max with our final 7 days of food, which means our packs are the heaviest they’ll be the entire trail. We’re hiking between 11 and 12 miles today from the Ranch to McClure Meadows, pretty much going uphill the entire day. Apparently the climb is worth it, as we’ll be taking in the beauty of Evolution Valley, in which we are greeted with a panoramic view of streams, waterfalls, and tons of rocks and cliffs. Once we get to our campsite at McClure Meadows we’ll see another incredible view of the Evolution Basin Peaks – Mt. Mendel, Mt. Darwin, Mt. Spencer, and Mt. Huxley.
Since I’m writing this for the future (in the past for you), I can’t say for sure how I’m feeling right now but I’m guessing my feet and muscles are constantly sore and aching, but I’m getting used to it at this point. Maybe I’m even feeling like I forget what life outside the trail was even like and I don’t even miss fresh baked cookies, sleeping in my own bed, a glass of wine, or being able to change my underwear every day. I’m probably like a super outdoorsy woman now who won’t even shave my armpits when I get back because I’m so outdoorsy and natural. Ha! KIDDING! I am positively positive I miss those things and am absolutely sure shaving will be one of the first things I do when we are done. But I can’t be sure which will come first: the shaving, or the glass of wine.
Even though I’m 1000% sure I won’t be coming back all hippie and granola-ish, I’m pretty positive I’ll still love granola. Even after eating it with powdered milk for 8 of our 16 mornings. When it’s freshly made granola filled with coconut and blueberries, you don’t get sick of it.
This granola starts with oats, a little maple syrup, and melted coconut oil for binding it all together, and to that unsweetened coconut, flaxseed, slivered almonds, and dried blueberries are added. I’ve made this twice now and the first time I added the dried blueberries before baking the granola and the second time I added them afterwards. When I baked the dried blueberries they became hard and chewy (not surprisingly) and I preferred the method of adding them after baking, as the blueberries remained soft and chewable so I’d recommend doing it that way.
That said, I still loved this granola both times I made it. I love the coconut flavor not only from the shredded coconut but also the coconut oil. The coconut oil also keeps this granola on the healthy side, along with very little sugar (I used 1/4 cup but you could probably even use less if you want) and the addition of almonds and flaxseed. I ate mine over granola and with almond milk, and it was a great way to get my day started!
- 2 1/2 cups old fashioned oats
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup flaxseeds
- 1/2 cup slivered almonds
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup dried blueberries
- Preheat oven to 300 degrees F.
- Line baking sheet with parchment paper.
- In large bowl combine oats, cinnamon, salt, coconut, flax, and almonds.
- In medium bowl combine melted coconut, maple syrup, and vanilla.
- Pour wet mixture over dry ingredients and mix well to combine.
- Spread on baking sheet.
- Bake in preheated oven for 30-40 minutes, until golden brown, stirring about every 10 minutes.
- Remove from oven and stir in dried blueberries.
- Let cool completely and store in airtight container.