Bake Time
40 minYield
5 cupsRating
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Loading...| 2 cups ROGERS LARGE FLAKE OATS | |
| 3/4 cup raw, whole almonds | |
| 1/2 cup sweetened, flaked coconut | |
| 3/4 cup raw, whole cashews | |
| 1/3 cup brown sugar | |
| 1/3 cup butter | |
| 2 tbsp honey | |
| 1 tsp cinnamon | |
| 1/2 tsp salt | |
| 1/2 cup dried apricots, chopped | |
| 1/2 cup dried, sweetened cranberries |
Delicious topping for yogurt and fruit, or by the handful as a snack
| 1. | Preheat oven to 300°F. In a large bowl, combine oats, almonds, coconut, and cashews. Set aside. |
| 2. | Melt butter in a saucepan over medium heat. Stir in, honey, brown sugar, cinnamon and salt. Pour the butter mixture over oat mixture and stir well to combine. Spread granola in an even layer on a large baking sheet. |
| 3. | Bake for 40 minutes, stirring every 10-15 minutes. Cool on baking sheet. |
| 4. | Transfer to a large bowl and stir in apricots and cranberries. Store in an airtight container at room temperature for up to 2 weeks. |
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