Be sure to remove this granola from the cookie sheets within 20 minutes of baking—otherwise the granola may stick to the sheets.
—LORI STEVENS RIVERTON, UT
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 11 CUPS
8 cups old-fashioned oats
1 cup finely chopped almonds
1 cup finely chopped pecans
1/2 cup flaked coconut
1/2 cup packed brown sugar
1/2 cup canola oil
1/2 cup honey
1/4 cup maple syrup
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
2 teaspoons vanilla extract
Plain yogurt, optional
1. In a large bowl, combine the oats, almonds, pecans and coconut. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until the sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
2. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container. Serve with yogurt if desired.
PER SERVING 1/2 cup equals 288 cal., 15 g fat (2 g sat. fat), 0 chol., 170 mg sodium, 36 g carb., 4 g fiber, 6 g pro. Diabetic Exchanges: 2 1/2 starch, 2 fat.