Blueberry Granola
10 cups old-fashioned or quick-cooking rolled oats
½ cup maple syrup
½ cup hemp seeds
½ cup chia seeds
2 cups fresh or frozen blueberries( let sit out to defrost)
2 cups unsweetened apple juice
2 cups unsweetened pear juice (or pineapple is great too)
¼ cup coarsely chopped dried figs
3 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
1 Tablespoon alcohol-free vanilla extract
1 teaspoon of salt
Directions:
Put the apple juice, pear juice, maple syrup, figs, cinnamon, nutmeg, and vanilla in a medium saucepan and stir to combine.
Bring to a simmer over low heat, cover, and simmer for 15 minutes, or until the figs are plump and the amount of liquid is slightly reduced.
Remove from the heat. Let cool for about 10 minutes, then transfer to a blender. Process on high speed until smooth.
Transfer to a large bowl and let cool to room temperature.
While the juice mixture is cooling, preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
Add juice mixture to the oats and blueberries, stir with a wooden spoon until thoroughly combined. Let sit for 20 minutes.
Spread the mixture on the lined baking sheet. Bake until the granola is golden brown, about 2 hours, stirring about every 20 minutes with the wooden spoon to break up any large clumps.
Remove from the oven and cool to room temperature. Transfer to an airtight container. Stored in a cool, dry place.
