1 cup frozen blueberries, thawed and pureed
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1.5 cups rolled oats
1 tsp cinnamon
1 tsp ground ginger
¼ cup buckwheat groats
¼ cup dried blueberries
1/8 tsp sea salt
¼ cup walnuts, chopped (if you’re not nut-free)
2 tsp coconut oil or another neutral oil (for a crunchier granola)
2 tbsp – 1/4 cup shredded coconut
Preheat oven to 350. Mix blueberries, vanilla and applesauce (plus coconut oil if using) in blender until smooth. Mix all dry ingredients together in a large bowl. Pour in blueberry mixture and stir until dry ingredients are evenly coated. Place granola mixture on a parchment paper lined baking sheet. Spread out evenly.
Bake for 10 minutes then stir, return to oven to bake for another 10 minutes, stir again, and then continue to bake in 5 minute intervals until desired level of crispness is reached.
This granola is CHEWY vs. crunchy like traditional granola. So be aware of that!