Submitted by: Ann Earley, North GA Pickleball Club
Recipe by: Kristin Beasley, Tennessee Pickleball Club....
Almond Granola. Small
Dixie cups were available for scooping a little energy food.
INGREDIENTS:
6 cups Quaker Kettle Oats Oatmeal
3 cups Kellogg Rice Krispies
2 cups light brown sugar
3 sticks unsalted whole butter
¾ cup honey
2 tablespoons ground cinnamon
3 cups blanched, sliced almonds
3 cups raisins
3 cups dried apples, diced
PROCEDURE:
Combine sugar, butter, and honey in a sauce pan over medium heat,
stirring until sugar has dissolved and butter melted. Separately mix the
dry ingredients, except fruit/raisin/nuts. Fold with butter mixture until
oats are well coated. Pour out onto sheet pans, spreading evenly. Bake in
a preheated 350 degree oven for 10 minutes or until well toasted, stirring
the granola several times while cooking to cook evenly. Remove from oven
and let cool on sheets for about 20 minutes. Place into a large mixing bowl
and stir in remaining ingredients - dried fruit and nuts. Store tightly
covered in a dry place for up to 3 days.
Enjoy!
Ann: I changed it somewhat by adding an additional cup of roasted Texas pecans and increased the amount of golden raisins to 3 ½ cups. I also used 1 cup shredded natural coconut. Tweak it to fit your own taste!
