The Rockwood Bakery's Peanut Butter Granola (Less Sweet Version)

• 5 12 cups old fashioned oats
• 1 cup shredded coconut
• 1 12 cups sliced almonds
• 12 cup vegetable oil
• 14 cup packed brown sugar
• 12 cup chunky peanut butter
• 13 cup light corn syrup
• 2 tablespoons honey
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 14 cup dried cranberries
• 14 cup golden raisin

1. Preheat oven to 325 degrees.
2. Mix oats, coconut and almonds in a large bowl; set aside.
3. Combine remaining ingredients in a saucepan.
4. Stir over medium heat until sugar dissolves and ingredients are well mixed.
5. Pour warm mixture over dry ingredients in stages, stirring well in between.
6. Continue stirring until all dry ingredients are coated.
7. Transfer granola to 2 greased cookie sheets (with raised edges) and spread evenly.
8. Bake for 20-25 minutes (as needed), until deep golden brown, stirring every 8-10 minutes with a metal spatula.
9. Be sure you keep an eye on it, as it can burn rather quickly if you turn your back!
10. **.
11. **Note: the original recipe lists baking time at 45-60 with stir intervals of 10 minutes however I suspect this is for a large commercial oven.
12. If I'd followed these instructions my granola would be burnt to a crisp!
13. In short, adjust baking time to your personal oven.
14. Remove from oven and cool.
15. Continue to stir and break up granola.
16. When completely cooled, add the dried fruit and mix to combine.
17. Serve with milk, over yogurt, or plain.

oats, shredded coconut, almonds, vegetable oil, brown sugar, chunky peanut butter, light corn syrup, honey, vanilla, cinnamon, cranberries, golden raisin

Taken from www.food.com/recipe/the-rockwood-bakerys-peanut-butter-granola-less-sweet-version-354537 (may not work)