|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
Serving size: Complete recipe
Calories 4924 Calories from Fat 2142
% Daily Value*
Total Fat 250 g384.3%
Saturated Fat 55.8 g279.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1055.7 mg44%
Total Carbohydrates 598 g199.2%
Dietary Fiber 63.8 g255.3%
Sugars 248.7 g
Protein 112 g224.6%
Vitamin A 0.9% Vitamin C 10.3%
Calcium 46.7% Iron 199.2%
*Based on a 2000 Calorie diet