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8 cups rolled oats
1 cup dark brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 dash kosher salt
1 cup Natural Blue Diamond Almonds
1 cup dried cranberries
1 cup shredded unsweetened coconut
Preheat oven to 350 degrees. Mix first eight ingredients (oats through almonds) in a large bowl to combine. Spread into two rimmed baking sheets, making sure there is only a thin layer of mixture on each sheet. Bake for 25 to 35 minutes, stirring midway, until just lightly toasted. Remove from oven, add cranberries and coconut. Let granola cool, spreading out on the baking sheets for a crunchy texture.
The chef for the U.S. Ski Team shares the meals and snacks he prepares for the athletes during training and the Winter Games
The chef for the U.S. Ski Team shares the meals and snacks he prepares for the athletes during training and the Winter Games.