VANILLA TRAIL GRANOLA
6 cups raw rolled oats (not quick cooking)
1 cup jelly (preferably homemade) any flavor
1 T oil
¼ teaspoon salt (opt.)
1 teaspoons vanilla extract (opt.)
2 cups trail mix (your favorite)
Place uncooked oatmeal in a large mixing bowl. Heat jelly and oil in a small saucepan until bubbling.
Remove from heat and add salt and vanilla. Pour jelly mixture over oatmeal and stir to coat well. Divide in half and spread evenly on two cookie sheets lined with parchment paper.
Bake in a 325 degree oven until medium golden brown, stirring twice to assist in even coloring. Bake time varies between 15 to 25 minutes. Oatmeal flakes will be crunchy.
Remove from oven and place in large mixing bowl. Add trail mix, stir well and cool completely before storing in a tightly sealed container. (I prefer a natural trail mix with almonds, pumpkin seeds, sunflower seeds, coconut flakes, raisins, dried cherries and a few semi-sweet chocolate chips that I get from a local natural foods store.