Serves: 5
Total Calories: 572
Line a baking sheet with foil and spray with cooking oil. Preheat oven to 325 degrees F.
In a large bowl, combine oats, almonds, flax seeds, and cinnamon.
In a medium-sized pot, heat maple syrup, oil and water over medium heat, stirring constantly for about 3 minutes. Remove from heat and add Mexican vanilla.
Pour syrup mixture over oat mixture and stir to combine. Spread granola across the prepared baking sheet. Bake at 350 until the granola reaches the desired color – about 15-20 minutes. Move granola around using a spatula. Lower heat to 25 degrees and bake until granola is mostly dry – about 20-30 minutes.
Remove from heat, and allow cooling before packing in jar. Stir in dried blueberries.
This Maple Vanilla Granola with Dried Blueberries recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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