Blueberries & Cream Granola

Preheat the oven to 300ºF. Line a baking sheet with parchment paper.

In a large bowl, add oats, shredded coconut, almonds, salt, and brown sugar. Stir to combine.

In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Slowly pour the mixture over the oats. Fold the wet mixture into the oat mixture until the oats are evenly coated.

Transfer the mixture to prepared baking sheet. Bake for 25-30 minutes, or until the granola is golden brown in color. Remove from the oven and allow to cool completely on a wire rack.

When the granola is cool, stir in the blueberries and white chocolate chips. Transfer the mixture to an airtight container. The granola will stay fresh for up to 2 weeks.