Ingredients for Blueberry Burst Granola
- 3 cups rolled oats
- Cracked Wheat
- Whole Wheat Flour
- Flax Seed
- Ground Flax Seeds
- Dried Blueberries
- Almonds
- Unsalted Sunflower Seeds
- Hot Water
- ¼ cup almond paste
- Pure Maple Syrup
- ½ cup honey
- Vegetable Oil
- Lemon Peel
- Lemon Extract
- Nutmeg
- Kosher Salt
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How to Make Blueberry Burst Granola
- Preheat oven to 300°F (150°C).
- Lightly grease three to four 9x13 inch glass baking dishes.
- In a large bowl, combine: 3 cups rolled oats, 1 cup chopped walnuts, 1 cup sliced almonds, ½ cup sunflower seeds, ½ cup pumpkin seeds, ½ cup shredded coconut, 1 cup fresh or frozen blueberries, and 1 cup all-purpose flour. Ensure all fruit is evenly coated with flour.
- Set aside the dry ingredients.
- In a small bowl, heat ½ cup water until simmering. Remove from heat and stir in ¼ cup almond paste until smooth.
- Set aside the almond paste mixture.
- In a large bowl, whisk together: ½ cup honey, ¼ cup maple syrup, ¼ cup melted coconut oil, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Stir in the almond paste mixture until well combined.
- Pour the wet ingredients over the dry ingredients and mix thoroughly until all dry ingredients are evenly moistened. This may take about 10 minutes.
- Divide the granola mixture evenly among the prepared baking dishes, ensuring no layer is thicker than 1 inch.
- Bake for 1 hour, stirring every 15 minutes to ensure even baking. Rotate baking sheets between upper and lower oven racks halfway through.
- Remove from oven and stir gently.
- Let cool completely in the pans before breaking into clusters.
- Store in airtight containers at room temperature for up to 2 weeks or freeze for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
51g
Fat
8g
Carbs
10g
