1 1/2 cups brown rice crisps
2 cups gluten free rolled oats
1 cup unsweetened shredded coconut
1/3 cups sesame seeds
1/2 cup sunflower seeds
1 tbsp coconut oil
1 cup almond butter
1/2 cup maple syrup
1/2 cup honey
1/8 tsp sea salt
1/2 tsp ground cinnamon
1 cup frozen wild blueberries

1. Line a 9×13 baking dish with parchment paper so that it comes up the sides. Set aside.

2. Combine brown rice crisps, rolled oats, coconut, sesame seeds and sunflower seeds in a bowl. Set aside.

3. Melt oil, butter, syrup, honey, salt and cinnamon down in a pot over the stove until combined and heated through. Pour the sweet mixture over the dry mixture, and add in the blueberries. Toss until all is combined.

4. Place the granola mixture in the baking dish and spread out evenly. Pack it down as tight as possible. Let it chill in the fridge overnight. Cut into bars or squares in the morning, or else just separate them into clusters to use as a granola crumble! Enjoy!

See the video: