Blueberries add a punch of flavor and antioxidant power to this simple, rustic granola bar formula.

Ingredients  Lbs.   Ozs.  Method

GRANOLA

Rolled oats 2 lbs.

Vegetable oil  4 ozs.

Total appr. wt.  2 lbs.  4 ozs.

FINAL BATTER

Light brown sugar   1 lb. 5 ozs.

Vegetable oil   8 ozs.

Frozen whole eggs, thawed   10.5 ozs.

Vanilla extract   0.6 oz.

Cinnamon, ground   0.3 oz.

Salt   0.2 oz.

Whole wheat flour   13 ozs.

Granola   2 lbs. 4 ozs.

Blueberries, frozen (not thawed)   2 lbs.

Total appr. wt. 7 lbs. 9.6 ozs.

Instructions

GRANOLA

Spread oats on a prepared rimmed
baking sheet, and bake at 350°F for 12 to 15 minutes, until golden, stirring occasionally. Cool.

FINAL BATTER

Pat mixture into 12-in. by 20-in by 2 1/2-in. steamtable pans, pressing firmly.

Bake at 350°F for 35 to 40 minutes (25 to 35 minutes at 325°F in a
convection oven). Cool, and cut into 2-in. by 2 1/2-in. pieces.

Yield: 96 servings