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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 26 |
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Although you can certainly enjoy this granola as a snack, it also makes a wonderful topping for a fruit salad - and a great addition to a brunch buffet. Or, pour portions into colorful plastic bags, tie them with ribbons and give them to your coworkers for Christmas. Ingredients:
7 cups old-fashioned oats |
2 cups flaked coconut |
1 cup coarsely chopped pecans |
1 cup sliced almonds |
1 cup unsalted sunflower kernels |
3/4 cup vegetable oil |
3/4 cup honey |
1/2 cup water |
2-1/2 teaspoons pumpkin pie spice |
1 teaspoon salt |
1 teaspoon almond extract |
Directions:
1. In a large bowl, combine the oats, coconut, pecans, almonds and sunflower kernels; set aside. In a small saucepan, combine the oil, honey, water, pumpkin pie spice and salt. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in extract. Pour over oat mixture and toss to coat.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 45-50 minutes or until golden brown, stirring every 15 minutes. Cool on wire racks. Store in an airtight container. Yield: 13 cups.
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