Place in a bowl the oats, dried cranberries and hazelnuts. You can chop the hazelnuts, but it’s optional.
Pour into a saucepan the water, vanilla extract, coconut oil, maple syrup and peanut butter, stir and cook over medium heat for 2 or 3 minutes or until the coconut oil and the peanut butter are melted.
Combine dry and wet ingredients in the bowl and stir with a wooden spoon until all ingredients are totally mixed.
Place the granola on a baking sheet (with baking paper) and bake for 25 minutes.
Remove from the oven and allow the granola to cool completely. Place in a glass container and it should keep for a few weeks.
To make the jam you only have to place in a saucepan the blueberries, water, lemon juice and sugar and cook over medium heat for 30 minutes. You can add agar to thicken, but it’s optional. When the jam is cool, you can keep it in the fridge in a glass jar.
Serving Size:1/8 of the recipe (excluding ice cream and jam)