Coconut Blueberry Granola

5 cups oats

1 cup toasted slivered almonds

2 cups shredded coconut

1 cup brown sugar

1 cup almond butter

½ cup maple syrup

½ cup coconut oil

1 tablespoon vanilla

1 ½ teaspoons kosher salt

½ cup dried Eden blueberries

½ cup Inari toasted coconut flakes

Preheat the oven to 350 degrees.

In a large bowl combine the oats, almonds and coconut.

In a small saucepan combine the brown sugar, almond butter, maple syrup, coconut oil and vanilla and salt over medium low heat. Stir together until smooth and then add it to the granola. Stir well to coat and then transfer from the bowl onto a parchment lined sheet pan.

Bake the granola at 350 degrees for 20 minutes and then stir and bake for another 15 minutes. Let the granola cool before adding the toasted coconut flakes and dried blueberries. Store in an airtight container.