Blueberry Almond Granola

From Shirley Evans

Makes 6 cups
1 serving = 1/3 c.
1 serving = 240 cal, 75 mg sodium, 36 g carb, 5 g fiber

3 c. rolled oats
1 c. oat bran
1/4 c. ground flax seed
1/4 c. wheat germ
1 c. raw whole almonds
1/2 t. salt (opt)
1/2 c. honey
1/4 c. dark brown sugar, packed
1 tsp. vanilla
3 Tbl. canola oil
1/4 c. water
3/4 c. dried blueberries (available by the raisens)

Preheat oven to 300.
In medium saucepan, bring honey, brown sugar, vanilla, oil, and water just to a bubble over low heat.

In the meantime, mix all other ingredients except blueberries in a large bowl. Pour honey mixture over oats using flexible spatula to scrape out every bit, and toss until oats are evenly moistened. Spread oats onto 2 ungreased, rimmed 11 x 17 baking sheets.
Bake at 300 for 20 minutes, stirring twice. Cool completely, then add the blueberries. Stir again.
Store in sealed container for up to 2 weeks, or longer in the freezer.