Coconut and Cashew Granola

This breakfast recipe, Coconut and Cashew Granola, leans on old-fashioned rolled oats, slivered almonds and cashews. It makes 28 Servings (About 7 cups) and takes about 95 minutes.

• Yield 28 Servings (About 7 cups)
• Ready in 95 minutes
• Prep 20 minutes
• Cook 75 minutes

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweetened coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons pure maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Instructions

1. Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
2. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
3. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.
4. Cook for 1 hour and 15 minutes, until golden.
5. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

Give it a minute off the heat, then serve it while it is still hot.