Preheat oven to 325 degrees F. Adust rack to middle and the slot above.

On two large, preferably light-colored rimmed sheet pans, mix together all ingredients except the dried blueberries. Bake for 15 to 20 minutes or so, stirring every five minutes and rotating trays top to bottom and front to back. Watch very carefully, especially the first time. Ovens vary in heat, intensity, and circulation which will affect timing.

Bake until lightly browned. The cereal will crisp as it cools.

Turn oven off, leaving trays in oven. Crack the door; use an item to keep slightly open by an inch or two if oven door does not stay in position. Once cool, remove trays from oven, and remove the cereal, scraping tray if needed. Transfer to airtight container and add dried blueberries.

If kept for any length of time, may be stored in the freezer or fridge.

Notes:

Do not line sheet pans with foil; as the monk fruit cools the mixture may stick to pan and may need to be scraped up with a flat spatula.

When using 1/2 cup of monk fruit, the final cereal is very lightly sweet. For a sweeter cereal, increase the monk fruit. Increasing the monk fruit will add additional moisture. More time may be needed and consequently, the cereal may be darker in color. If needed, blot excess moisture from the bottom of the sheet pans.