|Oats||3 Cup (48 tbs)|
|Sunflower nuts||1 Cup (16 tbs)|
|Shredded coconut||1 Cup (16 tbs) (Flaked Coconut)|
|Coarsely chopped cashew/Blanched almonds||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Ground allspice||3⁄4 Teaspoon|
Mix oats, sunflower nuts, coconut and cashews in 4-quart bowl.
Mix remaining ingredients; toss with oat mixture until evenly coated.
Spread in 2 ungreased 15 1/2 X 10 1/2 X 1-inch jelly roll pans.
Cook uncovered in 325° oven, stirring frequently, until golden brown, about 30 minutes; cool.
Store in tightly covered container in refrigerator no longer than 2 months.
Use in Granola Bread Peanut Butter Bars Chocolate-Granola Bars Easy Upside-Down Cake Quick Apricot Dessert Peach Delight or Ice-Cream Squares