I’ve been making this Craisin-Raisin-Pecan Granola for years, and it never fails to please my guys–and me! Sure you can put it in a bowl, pour milk over it, and enjoy a gourmet breakfast, but in my opinion, it’s best eaten straight out of the hand. Other munchies should be so wonderfully tasty and amazingly easy to make!

Craisin-Raisin-Pecan Granola

6 cups old-fashioned oats

1 cup chopped pecans

3/4 cup sweetened, flake coconut

3/4 cup Craisins (or you can go all raisin)

1/2 cup raisins

3/4 cup brown sugar

1/2 cup vegetable oil

1/2 cup honey

2 tsp vanilla

1) Preheat oven to 350 degrees

2) Spread oats in large baking dish (I used a 12″x17″ roasting pan) and bake in oven 10 minutes, stirring once

3) Meanwhile, in large bowl combine: pecans, coconut, Craisins, raisins, and brown sugar; in small bowl, combine vegetable oil, honey, and vanilla

4) Stir pecan-coconut mixture into toasted oats (in baking pan), followed by oil-honey mixture

5) Bake in oven 15 minutes, stirring every 5 minutes; remove from oven, give one last stir, let cool 5 minutes, and transfer to large bowl to complete cooling (you can leave in pan to cool, but the granola will start to adhere to the bottom and you’ll have a bit of scraping to do–really, the bowl is a better choice)

Makes: Many heaping helpings (Why limit yourself?)