Name: PureBerry Acai Bowls GF PureBerry Coconut Crunch Granola Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 3 cups rolled oats (certified gluten-free); 1 cups unsweetened shredded coconut; 1 cups slivered almonds; 0.5 cups pepitas (hulled pumpkin seeds); 0.25 cups ground flaxseed; 0.75 cups freeze-dried mixed berries (crushed); 0.5 tsp fine sea salt; 0.25 cups mild-flavored oil (refined coconut oil or avocado oil); 0.33 cups pure maple syrup; 2 tbs honey (or additional maple for strict vegan); 1 tsp vanilla extract; 0.5 cups dried unsweetened cranberries (or cherries); 0.25 cups dried blueberries

Method

Prepare & mix

1
Preheat and line pan
Preheat the oven to 325°F (160°C). Line a rimmed baking sheet (about 12x16 inches or two smaller sheets) with parchment paper, leaving an overhang for easy removal.
2
Combine dry ingredients
In a large bowl, combine rolled oats, shredded coconut, slivered almonds, pepitas, ground flaxseed, crushed freeze-dried berries, and salt. Stir with a spatula or whisk to distribute evenly.
3
Heat wet ingredients
In a small saucepan over low heat (or in a microwave-safe bowl), warm the oil, maple syrup, and honey just until combined and pourable (do not boil). Remove from heat and stir in the vanilla extract.
4
Coat the dry mix
Pour the warm wet mixture over the dry ingredients. Using a spatula, fold and press until all dry pieces are evenly coated and a slightly sticky clump forms. Scrape any remaining liquid from the bowl to maximize coating.

Bake to crunch

5
Spread on sheet
Transfer the coated granola onto the prepared baking sheet. Use the spatula to spread it into an even layer about 1/2 inch (1–1.5 cm) thick. Press down firmly so clusters form during baking.
6
Bake in batches if needed
Bake in the preheated oven for 20–25 minutes, rotating the pan halfway through to promote even browning. Watch carefully during the last 5 minutes to avoid burning — the granola should be golden and fragrant.
7
Optional second bake for extra crunch
If you prefer an extra-crispy granola, reduce oven to 300°F (150°C) after the initial bake and return granola to the oven for an additional 8–12 minutes, stirring once, until very dry and browned to your liking.

Cool & finish

8
Cool completely
Remove the granola from the oven and allow it to cool completely on the baking sheet (about 30–45 minutes). As it cools it will harden and form clusters. Break into pieces with your hands or a spatula.
9
Stir in dried fruit
Once cooled, transfer the granola to a large bowl and gently fold in the dried cranberries and dried blueberries so the colors and chewiness are distributed without making the clusters soggy.
10
Store
Store the cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze portions for up to 3 months. If stored longer, check for freshness before serving.

Gf Pureberry Coconut Crunch Granola Recipe

Ingredients

Dry base

Wet & sweeteners

Add-ins (stir-in after baking)

Method

Prepare & mix

Preheat and line pan

Combine dry ingredients

Heat wet ingredients

Coat the dry mix

Bake to crunch

Spread on sheet

Bake in batches if needed

Optional second bake for extra crunch

Cool & finish

Cool completely

Stir in dried fruit

Store

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