- 2-1/2 cups old-fashioned oats
- 1/2 cup sliced almonds
- 1/2 cup honey
- 3 tablespoons melted butter or margarine
- 1 teaspoon cinnamon
- 2 cups flaked whole wheat cereal or bran flakes cereal
- 1 cup Sun-Maid Tropical Trio or Sun-Maid Fruit Bits or Sun-Maid Natural Raisins or a combination
HEAT oven to 375° F.
SPREAD oats and almonds in an even layer on a large jelly roll pan.
BAKE 8 minutes or until light golden brown. Reduce oven temperature to 325° F.
COMBINE honey, butter and cinnamon in a large bowl. Add warm oats and almonds. Toss well to coat.
MIX in flaked cereal. Return mixture to jelly roll pan, spreading in an even layer.
BAKE 16 to 18 minutes or until dry and golden brown. Immediately spread onto waxed paper and cool completely. Break granola into pieces and toss with choice of dried fruit.
Store tightly covered at room temperature up to 1 week. Serve as a breakfast cereal with milk, a snack or as an ice cream topping.
Makes about 7 1/2 cups.