Preheat oven to 162°C. Line a half-sheet pan with parchment paper. Set aside.
2
In a heavy saucepan, put together canola, sunflower or vegetable oil, honey, brown sugar and salt. Place pan oven medium-high heat and bring mixture to a boil. Lower heat to a simmer and cook for 3 minutes, or until brown sugar is dissolved.
3
Meanwhile, put the rolled oats, coconut (if using) and U.S. nuts in a large bowl. Set aside briefly.
4
Remove saucepan from heat and add the hot syrup to the oat mixture. Toss well. Transfer mixture to a half-sheet pan and bake for 20 minutes or until golden. Remove from oven and cool completely.
5
Add the California Natural Raisins and California Golden Raisins. Mix well.
6
Put mixture in an airtight container. Store at room temperature.
Preheat oven to 162°C. Line a half-sheet pan with parchment paper. Set aside.
2
In a heavy saucepan, put together canola, sunflower or vegetable oil, honey, brown sugar and salt. Place pan oven medium-high heat and bring mixture to a boil. Lower heat to a simmer and cook for 3 minutes, or until brown sugar is dissolved.
3
Meanwhile, put the rolled oats, coconut (if using) and U.S. nuts in a large bowl. Set aside briefly.
4
Remove saucepan from heat and add the hot syrup to the oat mixture. Toss well. Transfer mixture to a half-sheet pan and bake for 20 minutes or until golden. Remove from oven and cool completely.
5
Add the California Natural Raisins and California Golden Raisins. Mix well.
6
Put mixture in an airtight container. Store at room temperature.
