Granola (Rachael Ray adjusted)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 CUPS OLD FASHIONED OATS1.5 CUPS WHOLE ALMONDS1 CUP SWEETENED SHREDDED COCONUT1 CUP CHOPPED WALNUTS2/3 CUP PACKED LIGHT BROWN SUGAR3/4 CUP SUNFLOWER SEEDS (SALTED)1 TBLSP CINNAMON1/2 CUP BUTTER (SALTED)4 TABLESPOONS HONEY1.5 CUPS OCEAN SPRAY CRAISONS
PREHEAT OVEN TO 300 DEGREES
IN A LARGE BOWL COMBINE THE FIRST SEVEN INGREDIENTS
IN A SMALL HEAVY SAUCEPAN MELT THE BUTTER WITH THE HONEY
POUR THE BUTTER & HONEY OVER THE GRANOLA MIXTURE AND TOSS WELL
SPREAD OUT THE GRANOLA ON TWO COOKIE SHEETS LINED WITH PARCHMEN (OR LIGHTLY SPRAYED FOIL)
BAKE FOR ABOUT 45 MINUTES STIRRING OCCASIONALLY UNTIL LIGHT BROWN - DO NOT OVERCOOK. THE GRANOLA WILL STILL FEEL SOFT BUT WILL HARDEN AS IT COOLS.
ADD THE CRANBERRIES AND MIX.
STORE AIRTIGHT AT ROOM TEMPERATURE FOR UP TO TWO WEEKS OR FREEZE FOR UP TO THREE MONTHS
Serving Size: MAKES 24 1/2 CUP SERVINGS
Number of Servings: 24
Recipe submitted by SparkPeople user GIGGLER800.
IN A LARGE BOWL COMBINE THE FIRST SEVEN INGREDIENTS
IN A SMALL HEAVY SAUCEPAN MELT THE BUTTER WITH THE HONEY
POUR THE BUTTER & HONEY OVER THE GRANOLA MIXTURE AND TOSS WELL
SPREAD OUT THE GRANOLA ON TWO COOKIE SHEETS LINED WITH PARCHMEN (OR LIGHTLY SPRAYED FOIL)
BAKE FOR ABOUT 45 MINUTES STIRRING OCCASIONALLY UNTIL LIGHT BROWN - DO NOT OVERCOOK. THE GRANOLA WILL STILL FEEL SOFT BUT WILL HARDEN AS IT COOLS.
ADD THE CRANBERRIES AND MIX.
STORE AIRTIGHT AT ROOM TEMPERATURE FOR UP TO TWO WEEKS OR FREEZE FOR UP TO THREE MONTHS
Serving Size: MAKES 24 1/2 CUP SERVINGS
Number of Servings: 24
Recipe submitted by SparkPeople user GIGGLER800.
Nutritional Info Amount Per Serving
- Calories: 283.8
- Total Fat: 16.5 g
- Cholesterol: 10.2 mg
- Sodium: 57.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 4.0 g
- Protein: 5.4 g
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