Granola time

Went to the freezer for my favorite snack and it was gone. Thank goodness this wonderful food is easy to make and stores so well in the freezer. This time I visited Sprouts, the local bulk and organic food grocery store. So many choices in the barrels for nuts, barley, grains, candies and more. And very good prices. For the granola I chose shelled pistachios, pecans, coconut, sunflower seeds . . . oh my goodness. I bypassed the chocolate candy bin but filled a bag with yogurt covered cranberries. They were too tempting.

Try this recipe for the kids or grand kids. They will love you. Even fun to let them make it with you. Measuring all those ingredients can be a learning experience.

Granola page 196 in Tastes & Treasures cookbook

4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.