-Better Homes and Gardens, April 2002
Prep: 15 minutes
Bake: 40 minutes
4 cups old-fashioned oats
1-1/2 cups sliced almonds
1/2 cup packed light brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cooking oil
1/4 cup honey
1 tsp. vanilla
1-1/2 cups raisins or dried cranberries
Preheat oven to 300. In a bowl mix the oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk or stir in vanilla. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.
Spread granola in a 15x10x1-inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack; cool completely. Stir in raisins or dried cranberries. Seal granola in an airtight container or self-sealing plastic bags. Store at room temperature for 1 week or in freezer for 3 months. Makes 9 cups (24 servings).
Prep: 15 minutes
Bake: 40 minutes
4 cups old-fashioned oats
1-1/2 cups sliced almonds
1/2 cup packed light brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cooking oil
1/4 cup honey
1 tsp. vanilla
1-1/2 cups raisins or dried cranberries
Preheat oven to 300. In a bowl mix the oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk or stir in vanilla. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.
Spread granola in a 15x10x1-inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack; cool completely. Stir in raisins or dried cranberries. Seal granola in an airtight container or self-sealing plastic bags. Store at room temperature for 1 week or in freezer for 3 months. Makes 9 cups (24 servings).
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