Preheat the oven to 300° Fahrenheit, and line a baking sheet with parchment paper.
In a large mixing bowl combine the chopped pecans, coconut, almond flour, sliced almonds, sweetener, Mölk, cinnamon, and dried blueberries. Mix together until all ingredients are evenly mixed.
Measure out your almond butter and put it in a microwavable bowl or measuring cup. Next, add the butter to the almond butter, and microwave the mixture in thirty-second increments, stirring in between each, until both butters have melted.Once melted, pour the butters over your dry ingredients and mix until all or most of the mixture has been coated. Add the cold water to the mix and stir again until evenly combined.
After your mixture is thoroughly mixed fold in the dried blueberries, taking care not to break them or over mix causing unwanted color.
Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment.
Bake for fifteen minutes, then remove the pan from the oven. Stir the granola, moving the edges towards the middle and the middle pieces towards the edge. Don’t worry if it breaks into several tiny pieces, this is normal! Bake the mixture for another fifteen minutes or until it has turned a golden brown. (You may have to stir the mixture another time if you have pieces not browning and bake for another five to seven minutes.)
Let the granola cool completely, then break up any large pieces into smaller sizes if desired.