Instructions

• Preheat the 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 coconut, 1 ½ teaspoons ground cinnamon, ½ teaspoon fine salt, and ¼ cup light brown sugar until evenly combined.
• In a medium bowl, whisk together ¼ cup honey and ¼ cup melted coconut oil until smooth.
• Pour the honey–coconut oil mixture over the oat mixture and stir thoroughly so all dry ingredients are evenly coated.
• Spread the coated granola in an even layer on the prepared baking sheet, using a spatula to press it slightly for even toasting.
• Bake at 250°F for 60–75 minutes, stirring and scraping the granola from the pan edges every 20 minutes, until it is evenly golden and crisp.
• Remove the baking sheet from the oven and let the granola cool completely on the pan (do not add the dried fruit 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.