Toasted Coconut Granola

Toasted Coconut Granola 1 1/4 tablespoons vegetable oil 2 1/2 cups Quaker Old Fashioned Oats 3 Tbsp butter 2 Tbsp honey 1/2 tablespoon molasses 1/4 cup packed brown sugar 1/2 cup coconut shreds 1/4 cup sliced almonds Spread out the coconut shreds and sliced almonds on a large cookie sheet and broil on low until coconut turns a golden brown. Remove cookie sheet and allow coconut and almonds to cool. Heat vegetable oil in a large dutch oven over medium heat. Add your oats to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot. Remove from the heat and stir in the coconut and almonds. Pour onto a large cookie sheet and allow to cool; the granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.