Blueberry Burst Granola

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The classic blueberry muffin taste, mixed with 7- grain goodness for a new blast" of flavor in your next "blueberry" breakfast experience."

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Steps

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Preheat oven to 300f.

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You will need 3-4 glass baking dishes approximately 9x13 inches.

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In a large metal roaster / pan , mix the first 8 ingredients together , make sure all the fruit in coated with the flour.

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Set aside.

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Bring water to a low boil , pour into a small glass mixing bowl and add the almond paste.

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Set aside.

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In a large glass mixing bowl add together the next 7 ingredients & whisk until emulsified & cloudy , stir the almond paste & water mixture , and add to wet ingredients & whisk briefly.

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Pour the wet ingredients over the dry ingredients and mix until all dry is covered with wet.

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This will take about 10 minutes.

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Divide the granola into the baking dishes , making sure not to add more than 1 inch to any one pan.

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Bake for 1 hour , stirring well every 15 minutes and rotating the lower rack to the upper rack as well.

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Remover pans from oven and stir once again.

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Let cool completely in pans.

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Store in tight close containers , can be frozen for up to 6 months and taken.

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Ingredients

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rolled oats, cracked wheat, whole wheat flour, flax seed, ground flax seeds, dried blueberries, almonds, unsalted sunflower seeds, hot water, almond paste, pure maple syrup, honey, vegetable oil, lemon peel, lemon extract, nutmeg, kosher salt