Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar and piano, and have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants."
Roasted pine nuts add a southwestern accent to this lightly sweetened granola. Once the granola has cooled, leave it in large chunks for a snack or crumble it into bits for a cereal topping. Either way, it will keep up to one week if stored airtight.
Recipe information
Yield
Makes about 5 cups
Ingredients
Preparation
Step 1
Preheat oven to 300°F. Place oats on large rimmed baking sheet. Bake until oats are lightly toasted, stirring occasionally, about 15 minutes. Transfer baked oats to large bowl.
Step 2
Increase oven temperature to 350°F. Spray same rimmed baking sheet with nonstick spray. Mix shredded coconut, all nuts, and sesame seeds into baked oats. Whisk maple syrup, vegetable oil, dark corn syrup, and light molasses to blend in small bowl. Pour over oat mixture; toss to coat evenly. Spread granola on prepared rimmed baking sheet. Bake 12 minutes. Mix in raisins. Bake until deep golden, about 12 minutes longer. Cool granola on sheet.
