Preheat your oven to 300°F and line a large baking sheet (approximately 18x13 inches) with parchment paper. This temperature is ideal for granola because it allows the mixture to toast slowly and evenly without burning the delicate coconut flakes or nuts. Having everything prepared before you start mixing ensures you can get the granola into the oven at the right moment.

In a large bowl, combine the rolled oats, roughly chopped almonds, coconut flakes, ground cinnamon, nutmeg, ginger, ground flaxseed, coconut sugar, and sea salt. Whisk together thoroughly to ensure the spices and flaxseed are evenly distributed throughout the mixture. This step is crucial because it prevents the spices from clumping during baking and guarantees every bite of granola has consistent flavor. I like to use a whisk here rather than a spoon because it breaks up any clumps of coconut sugar and distributes the ground spices more uniformly.

In a separate medium bowl, combine the melted and slightly cooled coconut oil, Grade A Dark Color maple syrup, vanilla extract, and almond extract. Stir together until fully combined. The cooling step for the coconut oil is important—if it's too hot, it can cook the vanilla and almond extracts, making them lose their potency and aromatic qualities. Mix until you have a cohesive, glossy liquid.

Pour the wet mixture from Step 3 over the dry ingredients from Step 2 and stir vigorously with a spoon or sturdy spatula until every bit of the oat mixture is coated with the wet ingredients. You want a uniform, slightly clumpy texture. Transfer the mixture onto your prepared baking sheet and press it down firmly with the back of a spoon or a spatula, creating an even, compact layer about 1/2-inch thick. I find that pressing it flat helps the granola bake more evenly and creates better texture—you'll get more toasted clusters rather than individual pieces.

Bake at 300°F for 45-50 minutes, stirring every 15 minutes with a spatula or wooden spoon to ensure even toasting. The mixture should turn golden-brown and smell fragrant and nutty—this is how you know the oats and almonds are properly caramelized. The frequent stirring prevents the edges from burning while the center stays pale. Once the granola is deep golden-brown throughout, remove it from the oven.

Let the granola cool completely on the baking sheet, about 20-30 minutes. As it cools, it will continue to crisp up and harden into clusters. Once fully cooled, break the granola into bite-sized pieces directly on the sheet using your fingers or two spoons, then transfer to a bowl or storage container. Finally, stir in the dried blueberries, which will distribute evenly throughout the clusters. Adding the blueberries after cooling prevents them from sticking to the warm granola and keeps them whole and flavorful rather than getting absorbed.