Step 1

. Start by preheating the oven to 300 degrees F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine gluten-free oats, almonds, ground flax, and salt. (Do NOT add dried blueberries yet!)

Step 3

. Add lemon zest and pour coconut oil, maple syrup, vanilla, and almond extract over the dry ingredients. Stir with a spatula to combine well until everything is evenly coated and blended.

Step 4

. Transfer the granola mixture onto the prepared baking sheet and pack down tightly into an even layer with the back of a spatula. (You want the mixture as tightly packed as you can–this will make for bigger granola clusters later!)

Step 5

but do NOT stir during the bake time. (Again, this helps with big clusters!)

Step 6

. When the granola is golden brown, remove the pan from the oven and let the granola cool COMPLETELY (about 1 hour) before touching it. Sprinkle with dried blueberries, then break granola into clusters when it’s cool.

Step 7

. Enjoy granola right away with milk, yogurt, smoothies, or chia bowls, or store leftover granola in an airtight container at room temperature up to 3 weeks. (Or, freeze up to 2 months)