Instructions

• Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, stir together 3 cups rolled oats, 1 ½ cups pecan halves, 1 cup shredded or flaked unsweetened coconut, 1 ½ teaspoons ground cinnamon, ½ teaspoon fine salt, and ¼ cup light brown sugar until evenly combined.
• If solid, melt ¼ cup coconut oil, then in a medium bowl whisk together the ¼ cup melted coconut oil and ¼ cup honey until smooth.
• Pour the honey–coconut oil mixture over the oat mixture and stir thoroughly so the dry ingredients are evenly coated.
• Spread the coated granola in an even layer on the prepared baking sheet (about ¼–½ inch thick). Press lightly if you want larger clusters.
• Bake at 250°F for 60–75 minutes, stirring and scraping the granola from the edges and turning the pan every 20 minutes (about 3–4 stirs total) to promote even browning.
• Remove the pan from the oven and let the granola cool completely on the baking sheet (do not add blueberries while warm).
• Once completely cool, add 1 cup dried blueberries and toss gently to combine.
• Store the granola at room temperature in an airtight container.