- 4 cups rolled oats
- 3/4 cup honey
- 1/2 cup butter or margarine
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 2 cups Sun-Maid Natural Raisins
- 1 cup slivered almonds, toasted
oven to 350° F. SPREAD
oats in two 15x10-inch jelly roll pans. BAKE
for 10 minutes, stirring occasionally, until toasted; set aside.
In large saucepan, COMBINE
honey and butter; bring to a boil. STIR
in cinnamon and vanilla, then pats and coconut; mix well. Return mixture to pans. BAKE
for 15 to 20 minutes, stirring occasionally, until golden. REMOVE
from oven; toss with raisins and almonds. COOL
; store in airtight container.
Makes about 2 quarts.