Baking/Cooking Time: 1 hr 15 minutes to 1 hr 30 minutes
¼ Cup of sunflower oil
½ Cup of water
4 Pouches of Imperial® Sugar/Dixie Crystals® Redi-Measure Light Brown sugar (1 Cup firmly packed)
2 tablespoon of orange blossom honey
1 tablespoon of Vanilla extract
2 teaspoon of ground cinnamon
5 Cups of old fashioned oats
½ Cup of sunflower seeds
1 Cup of sliced almonds
1 Cup of golden raisins
1 Cup of diced dried pineapple
1 Cup of diced dried papaya
Preheat overn to 275°F
1. Combine the sunflower oil with the water, brown sugar and honey in a large sauce pan. Bring mixture to a boil over medium heat, then remove from heat and stir in vanilla extract.
2. Add cinnamon, oats, sunflower seeds, ad sliced almonds to the hot sugar mixture and stir until well coated.
3. Spread mixture out in a large shallow roastin pan (example includes a 10 x 15 x inch jellyroll pan), which has been coated well with a nonstick spray.
4. Bake in oven for about 1 hour to 1 hour and 15 minutes or until lightly toasted and crisp, stirring occasionally to insure even toasting.
5. Coo well, then combine with the raisins, dried pineapple and dried papaya. Store in an airtight containter at room temperature. Mixture will remain fresh for several weeks if well sealed.
Yield: 9½ Cups of granola.
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