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minutes or until golden brown, stirring occasionally. Immediately spread mixture onto un-greased cookie sheet or aluminum foil; cool thoroughly. Break into bite-sized pieces. : Store in tightly covered container in cool, dry place or in refrigerator. Makes 7 to 8 cups.
Variations:
Substitute 3-1/2 cups Quick oats • for old fashioned oats. Reduce oats by 1/2 cup; add 1/3 cup wheat germ oi unprocessed bran. Reduce oats by 3/4 cup; add 3/4 cup coconut. Add 1 cup raisins after baking, mixing well.
Granola-Peanut
Butter Snack
1/4 cup peanut butter
1/4 cup nonfat dry milk
2 cups granola (cinnamon and raisins)
2 tablespoons water
1/4 cup honey
Flaked coconut
Mix peanut butter, water, milk (dry) and honey in 2-quart saucepan. Heat over low heat, stirring constantly, until mixture thickens; re-, move from heat. Stir in granola. Shape mixture into 1-inch balls with buttered hands. Roll in coconut. Store in refrigerator. Makes about 2 ■ dozen balls.
Granola-Peanut >
Butter Bars
1/2 cup honey
2/3 cup peanut butter
3 cups granola
Butter a 9x9 inch baking pan. Heat honey to boiling in 3-quart saucepan. Boil one minute only. Remove from heat. Stir in peanut butter until well blended. Stir in granola. Press into pan and cool. Cut into squares. Makes about 16 squares.
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