Golden Granola

It tasted great dry, and would be fabulous with soy milk! It wasn't gooey nor sticky, nor too sweet, and was nicely crunchy, mixed really easily and broke up well. The recipe really helped me out a lot and was great!! ..(considering I made lots of substitutions and either the heat was too high or the time was too long or my oven is hotter than yours, and the raisins turned into grapes, and it was my 1st time at making granola). The substitutions I made were; 1st, 4C natural oats instead of 2 (baked the same), then added 2C [same] coconut instead of 1C, 1C raw pumpkin seeds instead of 1/2 C pine nuts, 1C raw peanuts instead of cashews, 1/2 C raw sesame seeds instead of 1/4C, 1/2C peanut oil instead of 1/4C canola oil, 1/4C dark molasses instead of corn syrup, and 1C raisins instead of 1/2C, then 2 more Cups raw natural oats, instead of macadamia nuts, and peanut oil instead of nonstick cooking spray. Next time, I think I'll substitute the peanuts for chopped almonds, substitute 2 tbsp of the molasses for 1 tbsp pure almond extract & 1 tbsp pure maple extract, and turn the oven down a notch. Thanks Barb! You saved the day for me. Regards, Appleseed

I love its crunchy taste - sweet but not too sweet! The amount of syrup was just the right amount to bind the dry ingredients without being really sticky. It broke apart very easily. This would be great on top of yogurt or as a snack. I made one substitution: We don't like coconut, so I substituted craisins. Delicious!