Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the old-fashioned rolled oats, sliced almonds, shredded coconut, ground cinnamon, ground nutmeg, coconut sugar, and salt. Stir until evenly distributed.

In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond extract until smooth.

Pour the wet mixture over the dry ingredients and mix gently to moisten without overmixing.

Transfer the mixture onto the prepared baking sheet and press down gently to form a compact layer.

Bake for 45 to 50 minutes without stirring, until golden brown and fragrant.

Once baked, let it cool completely on the baking sheet before breaking it into pieces and folding in the dried blueberries.

Transfer the granola to an airtight container for storage.