Blueberry Burst Granola

• 12 cups rolled oats, grain mix
• 2 cups cracked wheat
• 1 12 cups whole wheat flour
• 12 cup flax seed
• 12 cup ground flax seeds
• 6 cups dried blueberries
• 4 cups almonds, sliced
• 2 12 cups unsalted sunflower seeds (hulled)
• 1 cup hot water
• 1 tablespoon almond paste
• 1 12 cups pure maple syrup
• 1 12 cups all natural honey
• 1 12 cups vegetable oil
• 3 tablespoons lemon peel
• 1 teaspoon lemon extract
• 2 teaspoons nutmeg
• 1 teaspoon kosher salt

1. Preheat oven to 300F.
2. You will need 3-4 glass baking dishes approximately 9x13 inches.
3. In a large metal roaster/pan, Mix the first 8 ingredients together, make sure all the fruit in coated with the flour; set aside.
4. Bring water to a low boil, pour into a small glass mixing bowl and add the almond paste; set aside.
5. In a large glass mixing bowl add together the next 7 ingredients & whisk until emulsified & cloudy, stir the almond paste & water mixture, and add to wet ingredients & whisk briefly.
6. Pour the wet ingredients over the dry ingredients and mix until all dry is covered with wet.
7. This will take about 10 minutes.
8. Divide the granola into the baking dishes, making sure not to add more than 1 inch to any one pan.
9. Bake for 1 hour, stirring well every 15 minutes and rotating the lower rack to the upper rack as well.
10. Remover pans from oven and stir once again.
11. Let cool completely in pans.
12. Store in tight close containers, can be frozen for up to 6 months and taken out as needed.

rolled oats, cracked wheat, whole wheat flour, flax seed, ground flax seeds, blueberries, almonds, sunflower seeds, water, almond paste, maple syrup, honey, vegetable oil, lemon peel, lemon, nutmeg, kosher salt

Taken from www.food.com/recipe/blueberry-burst-granola-243553 (may not work)