Combine homemade blueberry muffin granola with Koia’s Vanilla Bean Protein for an irresistible breakfast. The crunchy, sweet granola pairs perfectly with the creamy, protein-rich vanilla bean Koia, creating a deliciously satisfying and nutritious start to your day. This blend offers the perfect balance of flavors and textures, making it a great way to enjoy a wholesome meal with an extra protein boost.

Ingredients
● 3 cups rolled oats
● 1 cup brown rice crisps
● 1 cup sliced almonds
● 1⁄4 cup ground flaxseed
● 1⁄2 tsp ground cinnamon
● 1⁄2 tsp salt
● 1⁄2 cup coconut oil, solid not liquid
● 1⁄2 cup maple syrup
● 1⁄3 cup almond butter
● 2 tsp vanilla extract
● 1⁄2 tsp almond extract
● 1 cup dried blueberries
● Vanilla Bean Koia, for serving
● Fresh blueberries, for serving

Instructions
1. Preheat the oven to 315 degrees F. Line a large baking sheet with parchment paper.
2. In a medium bowl, add coconut oil, maple syrup, and almond butter. Microwave for 45 seconds. Add vanilla extract and almond extract to the bowl. Mix together until smooth, then set aside.
3. In a large bowl, add rolled oats, brown rice crisps, sliced almonds, ground flaxseed, cinnamon, and salt. Mix together.
4. Pour the wet mixture over the dry mixture. Stir together to evenly coat the ingredients.
5. Spread the granola across the baking sheet in an even layer.
6. Bake the granola for 35-40 minutes, tossing once halfway through with a spatula.
7. Remove granola from the oven and let it cool completely on the baking sheet. The granola will feel soft at first, but it will firm up and become crunchy as it cools down. Once the granola cools, add dried blueberries to the pan and mix everything together.
8. Serve granola in a bowl with fresh blueberries. Pour Vanilla Bean Koia over the top and enjoy with a spoon!