3 cups rolled oats (quick-cooking) [264 g]
2 cups Wheaties or Bran Flakes [120 g]
1 cup Corn Flakes [28 g]
1 cup coarsely chopped pecans [112 g]
¾ cup raisins [125 g]
¾ cup sweetened dried cranberries (Craisins)
Place cranberries and raisins in bowl and mix. Put into clear plastic bag to keep separate from other ingredients. Layer all ingredients into quart jar in order listed with the bag of cranberries/raisins at the top. Optional: include the honey needed to use this recipe in a separate container and present with the jar mix *or*, make it a gift basket with a jar of gourmet honey!
Attach to Jar:
Breakfast Granola
¼ cup water [63 ml]
½ cup honey [190 g]
2 tbsp vanilla
1 tbsp vegetable oil
Preheat oven to 300°F. Mix contents of jar (minus cranberries/raisins) in a large bowl. Mix honey, water, vanilla and oil. Pour over rolled oat mixture, stirring lightly until evenly coated. Spray cookie sheet with nonstick vegetable oil and spread oat mixture on pan. Bake 40 minutes, until lightly browned, stirring every l0 minutes. NOTE: Bake up to an hour for crunchier texture, stirring every l0 minutes. Stir in cranberries and raisins. Cool. Store in air tight container in pantry for up to one month.
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