Type what you have

Ingredients

• ✓ old-fashioned oat
• maple syrup
• coconut oil
• pecan
• almond flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 40 minutes.

By Luanda

Ingredients

• ✓ old-fashioned oat
• berry
• sugar
• white whole wheat flour
• brown sugar
• soybean oil

Instructions

1. 1 Berry Mixture: Place berries in baking dish, sprinkle with sugar.
2. 2 Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
3. 3 Sprinkle the flour mixture over the berry mixture.
4. 4 Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

By United Soybean Board

Ingredients

• ✓ old-fashioned oat
• coconut milk
• vanilla greek yogurt
• chia seed
• coconut
• cacao nib
• almond

Instructions

1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Ingredients

• ✓ old-fashioned oat
• coconut oil
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• milk chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
3. 3 Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
4. 4 Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
5. 5 Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

By House of Aqua

Ingredients

• ✓ old-fashioned oat
• egg
• vegetable oil
• brown sugar
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon the oat mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.

By Marsha

Ingredients

• ✓ old-fashioned oat
• caramel dip
• cream cheese
• flour
• egg
• vanilla extract
• granny smith apple
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.
2. 2 For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.
3. 3 Bake 10-12 minutes or until lightly browned.
4. 4 For the filling, in a large bowl, beat cream cheese until light and creamy.
5. 5 Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.
6. 6 Bake 20-25 minutes. Allow bars to cool to room temperature.
7. 7 Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.
8. 8 Cut and serve. Store covered in the refrigerator.

By Marzetti

Ingredients

• ✓ old-fashioned oat
• peanut butter
• butter
• brown sugar
• honey
• corn syrup
• vanilla extract
• cinnamon
• salt
• applesauce
• all-purpose flour
• peanut
• raisin
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
3. 3 Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

By cleoj386

Ingredients

• ✓ old-fashioned oat
• heavy cream
• butter
• coconut
• walnut
• brown sugar
• sweetened condensed milk
• salt
• cinnamon
• baking soda
• all-purpose flour
• vanilla extract
• egg
• banana
• sugar
• brown sugar
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Combine boiling water and oats in a small bowl; let stand for 20 minutes.
3. 3 Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal.
4. 4 Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes.
6. 6 Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.
7. 7 Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.

By Culinary Envy

Ingredients

• ✓ old-fashioned oat
• pecan
• walnut
• flax seed
• cinnamon
• canola oil
• maple syrup
• maple flavoring
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
4. 4 Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
5. 5 Spread the resulting mixture evenly onto the prepared baking sheet.
6. 6 Bake in the preheated oven until lightly browned, about 40 minutes.
7. 7 Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

By Dianne

Ingredients

• ✓ old-fashioned oat
• shortening
• brown sugar
• pumpkin puree
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• butterscotch chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
3. 3 Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
4. 4 Bake in the preheated oven until light golden brown, 8 to 10 minutes.

By Laura Goodman

Ingredients

• ✓ old-fashioned oat
• wheat germ
• brown sugar
• nonfat dry milk powder
• cinnamon
• resealable sandwich bag

Instructions

1. 1 Blend oats in a blender until powdery; transfer to a large bowl. Add wheat germ, brown sugar, milk powder, and cinnamon; stir until evenly distributed. Spoon 5 tablespoons oat mixture into 17 individual sandwich bags.

By Gail Thacker

Ingredients

• ✓ old-fashioned oat
• cushaw squash
• maple syrup
• coconut oil
• egg
• greek yogurt
• baking soda
• cinnamon
• vanilla extract
• salt
• ginger
• nutmeg
• whole wheat flour
• pecan
• sea salt
• rosemary

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
2. 2 Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
3. 3 Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
4. 4 Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
5. 5 Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
6. 6 Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
7. 7 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

By Jamie Justice Yost

Ingredients

• ✓ old-fashioned oat
• almond
• coconut
• pumpkin seed
• sunflower seed
• pecan
• salt
• butter
• honey
• vanilla extract
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
3. 3 Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
4. 4 Stir vanilla extract into the melted butter.
5. 5 Pour butter mixture over oats mixture; stir until evenly coated.
6. 6 Spread the mixture onto 2 large baking sheets into single, even layers.
7. 7 Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
8. 8 Set granola aside to cool to room temperature; transfer to a large bowl.
9. 9 Gently fold cranberries into the granola.

By glenvicki

Ingredients

• ✓ old-fashioned oat
• whole wheat flour
• almond meal
• baking powder
• salt
• egg
• milk
• banana
• canola oil

Instructions

1. 1 Preheat griddle to 375 degrees F (190 degrees C).
2. 2 Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
3. 3 Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
4. 4 Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

By Elizabeth B

Ingredients

• ✓ old-fashioned oat
• pecan
• almond
• vegetable oil
• maple syrup
• water
• cinnamon
• cardamom
• date
• raisin
• cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
3. 3 Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
4. 4 Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

By Hope

Ingredients

• ✓ old-fashioned oat
• applesauce
• white sugar
• milk
• egg
• baking powder
• salt
• banana
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 Beat applesauce and white sugar together in a bowl. Add oats, milk, eggs, baking powder, and salt to applesauce mixture; beat until evenly mixed. Stir banana into oat mixture. Pour batter into prepared baking dish.
3. 3 Stir brown sugar and cinnamon together in a small bowl; sprinkle mixture over banana batter.
4. 4 Bake in the preheated oven until firm, 30 to 35 minutes. Cool for 5 minutes before slicing into bars.

By Sandy

Ingredients

• ✓ old-fashioned oat
• milk chocolate powdered drink mix
• almond butter
• banana
• coconut
• cooking spray

Instructions

1. 1 Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl.
2. 2 Line an 8-inch baking pan with foil. Spray foil with cooking spray.
3. 3 Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

By France Cevallos

Ingredients

• ✓ old-fashioned oat
• grapefruit
• brown sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
3. 3 Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
4. 4 Cook under the broiler until the topping is golden brown, about 10 minutes.

By ChristineM

Ingredients

• ✓ old-fashioned oat
• buttermilk
• all-purpose flour
• whole wheat flour
• brown sugar
• wheat germ
• baking soda
• cinnamon
• salt
• egg
• applesauce
• green food coloring

Instructions

1. 1 Combine buttermilk and oats in a large bowl; let soak for 5 minutes.
2. 2 Combine flours, brown sugar, wheat germ, baking soda, cinnamon, and salt in a large bowl.
3. 3 Whisk eggs, applesauce, and green food coloring into the oats mixture. Add more green food coloring if desired. Stir in flour mixture until batter is just moistened.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Heat a lightly oiled griddle to 350 degrees F (175 degrees C). Pour batter onto the griddle using a 1/3 cup measure. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes.
6. 6 Place pancakes on a baking sheet and keep warm in the oven. Repeat with remaining batter.

By morewithlessmom

Ingredients

• ✓ old-fashioned oat
• sugar
• strawberry
• water
• almond milk
• banana
• cinnamon
• vanilla extract
• salt
• nutmeg
• pecan

Instructions

1. 1 Sprinkle 1/2 cup sugar over sliced strawberries in a bowl. Let rest until juices have been released, 10 to 15 minutes.
2. 2 Boil water and almond milk together in a large pot. Add oats and cook over medium-low heat for 5 minutes, stirring frequently. Stir in strawberries, remaining 1/2 cup sugar, bananas, cinnamon, vanilla extract, salt, and nutmeg and remove from heat. Stir in pecans.
3. 3 Grease 18 muffin cups and fill each to the top with oat mixture, mounding a bit. Freeze 8 hours to overnight. Remove oatmeal from muffin cups and place in freezer bags or a freezer-safe container.
4. 4 Prepare 1 frozen oatmeal cup by placing in a microwave-safe bowl and heating in a microwave oven for 1 1/2 to 2 minutes.

By Yoly

Ingredients

• ✓ old-fashioned oat
• all-purpose flour
• baking powder
• baking soda
• salt
• garlic powder
• onion powder
• margarine
• egg substitute
• buttermilk
• meatless breakfast patty
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. 2 In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
3. 3 Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

By Niki

Ingredients

• ✓ old-fashioned oat
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.
3. 3 Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.
4. 4 Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.

By gab0291

Ingredients

• ✓ old-fashioned oat
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• instant espresso powder
• all-purpose flour
• baking soda
• peanut
• milk chocolate chip
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
3. 3 Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.

By MAGGIE MCGUIRE

Ingredients

• ✓ old-fashioned oat
• flax seed
• salt
• water
• egg white
• peanut butter
• brown sugar
• cinnamon
• milk

Instructions

1. 1 Place oats in microwave-safe container that can hold at least 4 cups. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined. Microwave on MEDIUM power for 4-6 minutes (depending on your microwave).
2. 2 Remove bowl from the microwave, and stir in the peanut butter, sugar, and cinnamon. If the oatmeal becomes to stiff, soften with a small amount of milk. Serve warm.

By Meg

Ingredients

• ✓ old-fashioned oat
• white sugar
• milk
• butter
• cocoa powder
• peanut butter
• vanilla extract

Instructions

1. 1 Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
2. 2 Remove from heat and add oats, peanut butter, and vanilla; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

By Jadebloodraven

Ingredients

• ✓ old-fashioned oat
• apple
• white sugar
• cinnamon
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss apples with white sugar and ½ teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
3. 3 Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl.
4. 4 Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs.
5. 5 Spread over apples and pat down gently until even.
6. 6 Bake in the preheated oven until golden brown and sides are bubbling, about 40 minutes.
7. 7 Serve and enjoy!

By realnakedchef

Ingredients

• ✓ old-fashioned oat
• splenda no calorie sweetener
• butter
• molasses
• egg
• apple juice concentrate
• lemon peel
• all-purpose flour
• cinnamon
• nutmeg
• baking soda
• salt
• apple
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2. 2 Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
3. 3 Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4. 4 Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

By SPLENDA Sweeteners

Ingredients

• ✓ old-fashioned oat
• cooking spray
• all-purpose flour
• butter
• brown sugar
• white sugar
• cinnamon
• peach

Instructions

1. 1 Lightly coat a slow cooker with cooking spray.
2. 2 Combine flour, oats, butter, brown sugar, white sugar, and cinnamon in a large bowl.
3. 3 Layer peaches in the bottom of the prepared slow cooker; sprinkle flour mixture over peaches.
4. 4 Cover slow cooker. Cook on Low until peaches are bubbly, 4 to 6 hours.

By Amy Woessner

Ingredients

• ✓ old-fashioned oat
• coffee bean
• kosher salt
• granulated sugar
• heavy cream
• milk
• oat
• cinnamon
• baking soda
• baking powder
• all-purpose flour
• all-purpose flour
• egg
• kosher salt
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
2. 2 Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
3. 3 Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
5. 5 Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
6. 6 For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
7. 7 Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
8. 8 Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
9. 9 Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
10. 10 Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.

By LauraF

Ingredients

• ✓ old-fashioned oat
• pecan
• almond
• coconut flake
• vegetable oil
• brown sugar
• honey
• maple syrup
• cinnamon
• vanilla extract
• salt
• cranberry

Instructions

1. 1 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Mix oats, pecans, almonds, and coconut together in a large bowl; set aside.
3. 3 Combine oil, brown sugar, honey, maple syrup, cinnamon, vanilla, and salt in a medium saucepan over medium heat. Stir gently until mixture begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more. Remove from the oven and let cool for 20 to 30 minutes.
5. 5 Toss cooled granola with cranberries. Store in an airtight container.

By MadC