HONEY BRAN GRANOLA by NancyC                                                  

Makes about 9 cups

• 4 cups old-fashioned oats
• 2 cups All-Bran® Original Cereal
• 1 cup coarsely-chopped walnuts or pecans
• 1 cup sweetened or unsweetened coconut flakes
• Optional: 1/2 cup chia seeds
• 1 1/2 Tablespoons packed brown sugar
• 2/3 cup honey
• 1/2 cup non-GMO Canola oil or light olive oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups dark or golden raisins (or substitute dried cranberries or blueberries)

Preheat oven to 325˚F. Line a 13×18″ rimmed baking sheet with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In large bowl, blend oats, bran cereal, chopped nuts, coconut flakes, chia seeds, and brown sugar; set aside.

In small bowl, combine honey with oil, blending well (heat honey before mixing with oil for about 20 to 30 seconds to make it more easy to stir). Then stir in the vanilla extract, cinnamon, ginger, and salt. Pour this mixture over the dry ingredients in the large bowl and mix all ingredients together well.

Spread this mixture onto the prepared baking sheet(s) and bake at 325˚F for 20 minutes; remove pan from oven to stir and  toss the mixture (for even baking). Return to oven and bake an additional 10 minutes, until granola is golden.

Remove from oven and stir in the raisins (or other dried fruit). Let cool completely. Granola can be stored in an airtight container for 2 to 3 weeks.

NOTE: To store granola longer, you can freeze it for up to 3 months in an airtight container or freezer bag—just let it sit overnight on your kitchen counter to thaw before using. The raisins or dried fruit may be hard, even after being thawed, so if you know you’re going to want to freeze your granola, leave out the fruit until you’re ready to eat the granola, then mix it in.

Recipe from NancyC | nancy-c.com