Crunchy Raisin Granola
A versatile mix to use for breakfast, as a topping for yogurt, or on the trail snacking.
- 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
HEAT 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.