Golden Granola

Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar and piano, and have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants." Roasted pine nuts add a southwestern accent to this lightly sweetened granola. Once the granola has cooled, leave it in large chunks for a snack or crumble it into bits for a cereal topping. Either way, it will keep up to one week if stored airtight.

Preparing Time: -
Total Time: -
Served Person: Makes about 5 cups

American Nut Breakfast Brunch Bake Raisin Coconut Cashew Macadamia Nut Winter Molasses Maple Syrup Bon AppÃ©tit Colorado

1/4 cup vegetable oil
1/2 cup pure maple syrup
1/2 cup raisins
1/4 cup sesame seeds
2 cups old-fashioned oats
1/2 cup pine nuts
nonstick vegetable oil spray
1/4 cup dark corn syrup
1 cup shredded sweetened coconut
1/2 cup roasted salted sunflower seeds
1/2 cup roasted salted macadamia nuts

Carbohydrate 28 g(9%)
Fat 18 g(28%)
Fiber 3 g(11%)
Protein 5 g(9%)
Saturated Fat 4 g(18%)
Sodium 267 mg(11%)
Calories 278

Preparation Preheat oven to 300Â°F. Place oats on large rimmed baking sheet. Bake until oats are lightly toasted, stirring occasionally, about 15 minutes. Transfer baked oats to large bowl. Increase oven temperature to 350Â°F. Spray same rimmed baking sheet with nonstick spray. Mix shredded coconut, all nuts, and sesame seeds into baked oats. Whisk maple syrup, vegetable oil, dark corn syrup, and light molasses to blend in small bowl. Pour over oat mixture; toss to coat evenly. Spread granola on prepared rimmed baking sheet. Bake 12 minutes. Mix in raisins. Bake until deep golden, about 12 minutes longer. Cool granola on sheet.

Golden Granola

Ingredients

Nutrition facts