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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 22 |
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A great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking to prevent sticking. âLori Stevens, Riverton, Utah Ingredients:
8 cups old-fashioned oats |
1 cup finely chopped almonds |
1 cup finely chopped pecans |
1/2 cup flaked coconut |
1/2 cup packed brown sugar |
1/2 cup canola oil |
1/2 cup honey |
1/4 cup maple syrup |
2 teaspoons ground cinnamon |
1-1/2 teaspoons salt |
2 teaspoons vanilla extract |
plain yogurt, optional |
Directions:
1. In a large bowl, combine the oats, almonds, pecans and coconut. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
2. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes. Cool in pans on wire racks. Store in an airtight container. Serve with yogurt if desired. Yield: 11 cups.
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