Ingredients:

3 Cups Old Fashioned Rolled Oats
3 Tablespoons Oat Flour (I pulsed about 1/8 cup old fashioned oats and made my own powder!)
1/2 Cup Slivered Almonds
1/2 Cup Whole Almonds
1 Cup Dried Blueberries
1/4 Cup Flax Seeds
1/4 Cup Maple Syrup
1/4 Cup Honey
1/3 Cup Expeller-Pressed Canola Oil
1 Teaspoon Almond Extract
1 Teaspoon Freshly Grated Nutmeg
1 Egg White, Beaten (helps add crunch and keep in small clusters)
3 Tablespoons Brown Sugar
1/8 Teaspoon Fine Sea Salt

Directions:
Preheat oven 300 degrees. Line a large baking sheet with parchment paper and set aside.

Pulse 1/8 Cup rolled oats in a food processor to make oat flour (can use wheat germ or whole wheat pastry flour too).
Remove 3 tablespoons and add to 3 cups rolled oats in a medium size bowl. Add almonds, flax, nutmeg and salt and set aside.

In a small bowl, combine honey, oil, maple syrup, and almond extract. Stir really well and pour over oats. Mix well to combine.

Add beaten egg white and stir until well coated.

Spread evenly over parchment and sprinkle with brown sugar. Place into preheated oven and let bake for about 10 minutes and then stir/flip (if you want bigger clusters then I recommend you don’t flip at all, just watch very carefully and remove once it is barely browned. Granola will continue to cook on the pan once removed from the oven).

Cook for about 10 more minutes or until the granola is just browned and then let cool on sheet completely without touching. Granola will stay in bigger clusters if you let it cool without touching it. Once granola has cooled, break into clusters and stir in dried blueberries (do this after, if you bake them you will break your teeth!). Serve over yogurt, with any milk of choice or by itself as a snack!