CRUNCHY GRANOLA:
Serve for breakfast at home, camping in the woods, or pack in tiny paper bags
and pass out as snacks for hungry hikers.
12 cups old-fashioned oats
2 cups large shredded coconut (unsweetened)
2 cups pecan halves
2/3 cup canola oil
1 cup packed brown sugar
1 cup crunchy peanut butter
1 cup honey
2 teaspoons vanilla
1 Tablespoon cinnamon
Tie on your apron, and preheat your oven to 325 degrees. Combine oats, coconut,
and pecans in a big mixing bowl.
Combine remaining ingredients in a saucepan. Stir over medium heat until mixture
is smooth and combined. Pour over dry ingredients in the bowl, and stir until
well combined.
Dump mixture onto to a large jelly roll pan, and spread evenly.
Bake for 50 minutes, or until browned, mixing every 10 minutes with a large
spatula.
Cool to room temperature, mixing once or twice more. Store in an air-tight
or covered container up to two weeks.
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