Blueberry Granola Crisp
Blueberry Granola Crisp
INGREDIENTS:
Granola
½ cup canola oil
1 cup maple syrup
2 tsp. vanilla extract
6 cups old fashioned rolled oats
1 cup sunflower seeds
1 ½ cups almonds, sliced
1 Tbs. cinnamon
1 cup dried apples, diced
½ cup coconut flakes, toasted
Crisp
14 cups blueberries
1 cup sugar
2½ Tbs. flour
2 tsp. vanilla
2 Tbs. molasses
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. sea salt
Granola
DIRECTIONS:
Granola
Preheat oven to 300°F. In a small sauce pot, combine oil and syrup, and bring to a boil. Remove from heat and add vanilla. In a bowl, combine oats, seeds, almonds, and cinnamon and mix well. Drizzle the oil/syrup mixtureover the dry mix and combine. Spread evenly on a baking sheet and bake for 30 to 40 minutes, until toasted. Note: To ensure it’s done, taste the almonds. They should be crisp, not chewy. Add dried apples and coconut flakes, and set aside to cool.
Crisp
Preheat oven to 350°F. In a bowl, combine all ingredients except granola and place in a nine-by-13-inch glass dish. Cook for 45 minutes. Top with granola and cook for 10 minutes. Cool to room temperature, and serve à la mode.