Blueberry Granola Crisp

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Blueberry Granola Crisp
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
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.