Maple Blueberry Granola - Zephyr

• 3 ½ c rolled oats
• 1 ½ c unsweetened shredded coconut
• ½ c unsalted sunflower seeds
• ½ c whole, raw almonds (unblanched)
• ½ c wheat germ
• ¼ c packed light brown sugar
• 2 teaspoons ground cinnamon
• ½ c Maine maple syrup
• ¼ c wild Maine blueberry syrup or maple syrup
• ½ c canola oil2 tablespoons honey
• 2 tablespoons vanilla extract
• 1 cup dried blueberries (or dark raisins)

Preheat the oven to 300 F

Combine the oats, coconut, sunflower seeds, almonds, wheat germ, brown sugar and cinnamon in a large mixing bowl and toss until well combined.

Combine the maple syrup, blueberry syrup, oil, honey and vanilla in a small mixing bowl and stir until well blended. Pour over the oat mixture and toss using two large wooden spoons, until the dry ingredients have absorbed all the liquid.

Spread the mixture onto two 11 X 17- inch baking sheets. Bake for 30 minutes, stirring the granola and reversing the baking sheets, top to bottom, every 5 to 10 minutes.

Remove the baking sheets from the oven and sprinkle ½ c of the blueberries over each sheet. Set the sheets on racks and cool the granola completely, stirring once or twice. Store the granola in an airtight container at room temp. for up to six weeks.

*Note: stir while cooling or it will start sticking to sheet