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
  • Directions:

    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.

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