Easy Maple Walnut Granola with Blueberry Sauce

As you know from reading my blog and recipes I LOVE granola in any way! I’m going to make this super short and sweet because that’s exactly what it is! Easy and a great staple to have in your kitchen!

This is not only simple and you can do it in the crock pot or in the oven. I always prefer the crock pot because its low maintenance for me. However, feel free to use the oven and place on a baking sheet.

I love this combo because I’m always looking for a bit more flavor in my yogurt and I love jam but with the sugar content I’m hesitant to use it so I made this little blueberry syrup as an alternative and all l can say is….. GAME CHANGER! I really added so much to the dish without all the sugar!

Ingredients:

1 cup fresh or frozen organic blueberries

1 tbsp coconut sugar

1/2 fresh squeezed lemon juice

2 cups whole grain oats

1 cup chopped walnuts

2 tbsp coconut oil

1 tsp cinnamon

1 tsp sea salt

1/4 cup Organic Grade A Maple Syrup

Directions:

Start Crock pot on High and add coconut oil. Add in oats, walnuts, cinnamon, salt and syrup and stir well. Cook on high for about 1 hour or until golden brown.
For the blueberry syrup if you are using frozen let them thaw in a bowl and place in the fridge overnight or on the counter for about an hour or two. Add coconut sugar and lemon juice and blend in the blender until smooth. If you are using fresh mash the blueberries and add the coconut sugar so it can marinate while the granola is cooking. After about an hour blend in the blender and store in a jar or air tight container in the fridge until ready to use.
Turn off crock pot and layer parchment paper. Pour contents onto paper and let dry and cool. Store in an air tight container for maximum freshness.
Use both as toppings for greek yogurt, or the blueberry syrup is great for pancakes! Add your own fresh fruit as desired.

Enjoy!