• 4 Cup(s) rolled oats
  • ½ Cup(s) sliced almonds
  • 2 Tablespoon(s) molassas
  • ⅓ Cup(s) honey
  • ¼ Cup(s) orange juice
  1. Heat oven to 325 degrees. Mix oats and nuts together and spread on jelly roll pan to 1” thickness or less. Toast for 6-7 minutes. Oats should be warmed through and a bit crisp. Mix 3 liquid ingredients together and heat in small sauce pan until fairly warm. Combine oats and nuts with liquid and mix thoroughly to coat. Spread mixture in the jelly roll pan and bake at 325 for 20 minutes, respreading at 10 minutes and again when done, until golden brown and crisp. Great as a cerial with milk!
  2. Hint: I like to use 2 cups whole rolled oats and 2 cups “quick” oats in this recipe for a better texture. The addition of quick oats helps make clumps, like in store-bought granola! Still 100% whole grain, though! If you like it a little dry, turn off the oven at the end and let the granola sit in the oven as it cools, with the door ajar.
  3. Double this with 2 large jelly roll pans!