BLUEBERRY GRANOLA BARS

Ingredients

• 7 cups quick-cooking rolled oats, divided
• 2 cups dried blueberries or raisins
• 2 cups unsweetened shredded coconut
• 1 cup wheat germ
• 1/2 cup flaxseed
• 1/2 cup ground flaxseed
• 1 1/2 cups salted butter, softened
• 1 1/2 cups packed golden brown sugar
• 1 cup liquid honey
• 1 tbsp vanilla

Directions

1. Preheat oven to 325°F.
2. Place 1 cup oats in a mini food processor; process, using an on/off motion, until ground.  There should be about 1 cup.
3. Combine ground oats, remaining 6 cups oats, blueberries, coconut, wheat germ, flaxseed and ground flaxseed in a large bowl; set aside.
4. Combine butter, brown sugar, honey and vanilla in a medium saucepan.  Bring to a boil over medium heat, stirring frequently.  Remove from heat.
5. Pour butter mixture over oats mixture and stir until coated.
6. Using the back of a spoon, firmly press mixture into a greased 12 1/2x17 1/2x1 inch rimmed baking sheet lined with parchment paper that overhangs by 2 inches.
7. Bake until golden brown, about 35 - 40 minutes.
8. Cool completely in pan on a rack.  Using parchment paper as an aid, lift granola bar from pan.  Cut into bars. 
9. Store in an airtight container in refrigerator for up to 4 days.  May be frozen