Muesli Granola with Blueberries

Ingredients 300 g of buckwheat flakes (or other cereal flakes to taste) 50 grams of flaxseed 50 grams of sunflower seeds 50 grams of sesame seeds 50 grams of pumpkin seeds 125 ml of water 125 ml of honey 55 grams of sugar cane 1 teaspoon spices of your choice ½ teaspoon of salt 2 cups Blueberries in syrup Toschi, slightly drained from the syrup of conservation Procedure Preheat oven to 160 ° Mix the flakes of cereal and oilseeds. In a large pot, bring to boil the water, honey, sugar, spices of your choice (I use a mix of vanilla, lemon, cardamom and mace, but you can choose the ones you like best) and salt, then lower the flame and cook until the sugar has dissolved. Add the mixture of flakes and oil seeds and amalgamali good syrup, then gently mix in the blueberries. Distribute the mixture on two baking trays large, lined with special paper, spreading it well, and bake for about an hour, stirring, to obtain uniform cooking, but always having care of riallargarlo over the entire surface of the pan. The granola is ready when it reaches a golden brown / bronze, depending on the type of flakes you used: when you will extract from the furnace, will still be very moist and sticky, but with the cooling syrup caramellerà. Remove the baking paper and then immediately dry and make the compound (it is important to remove the parchment paper, because it tends to retain moisture and thus prevent the consolidation of granola), then break it by hand in small "clusters". The granola is great for breakfast with milk or yogurt white, may be sweetened with a little 'honey or maple syrup and finished with fresh fruit. You can store in a tightly closed jar for about a month. Recipe taken from the blog "Omino di panpepeto" Serena Grossi