A great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking to prevent sticking.

Ingredients

•  8 cups old-fashioned oats
• 1 cup finely chopped almonds
• 1 cup finely chopped pecans
• 1/2 cup flaked coconut
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 1/2 cup honey
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons salt
• 2 teaspoons vanilla extract
• Plain yogurt, optional

Preparation

1. In a large bowl, combine the oats, almonds, pecans and coconut.
2. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
3. Transfer to two 15-inch x 10-inch x 1-innch baking pans coated with cooking spray.
4. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes.
5. Cool in pans on wire racks. Store in an airtight container.
6. Serve with yogurt if desired.

Yield: 11 cups.