Blueberry Granola
Ingredients
1 bag Bob's Red Mill Gluten Free Oats
1/2 cup flaxseed meal
2 cups sliced almonds
1/3 cup sunflower oil
2/3 cup maple syrup
2 tsp vanilla
1/2 cup dried blueberries
1/2 cup flaxseed meal
2 cups sliced almonds
1/3 cup sunflower oil
2/3 cup maple syrup
2 tsp vanilla
1/2 cup dried blueberries
Make
Preheat the oven to 325 degrees.
Cover two large and deep baking sheets with parchment paper.
Combine the oats, flaxseed meal, and almonds in a large bowl and mix together.
Combine the oil, syrup, and vanilla in a small bowl and whisk together.
Pour the liquid mixture over the dry ingredients and turn and mix together until the oats are well coated.
Spread half the mixture on to each covered sheet and spread evenly.
Place in oven and bake for about 10 minutes or until the oats begin to brown on the edges.
Remove the sheets from the oven and toss the oats in the pan.
Bake about another 10 minutes or until the oats just begin to brown on the edges.
Remove from oven and place on wire racks to let cool.
After the oats have cooled, pour back into large bowl and toss with dried blueberries.
Store in air tight container.
Cover two large and deep baking sheets with parchment paper.
Combine the oats, flaxseed meal, and almonds in a large bowl and mix together.
Combine the oil, syrup, and vanilla in a small bowl and whisk together.
Pour the liquid mixture over the dry ingredients and turn and mix together until the oats are well coated.
Spread half the mixture on to each covered sheet and spread evenly.
Place in oven and bake for about 10 minutes or until the oats begin to brown on the edges.
Remove the sheets from the oven and toss the oats in the pan.
Bake about another 10 minutes or until the oats just begin to brown on the edges.
Remove from oven and place on wire racks to let cool.
After the oats have cooled, pour back into large bowl and toss with dried blueberries.
Store in air tight container.
