Fabulous granola! The changes I made were to use sliced almonds rather than slivered, used only 1/2 the coconut, subbed hazelnuts and walnuts for the sunflower seeds, used light brown rather than dark brown sugar, added vanilla, pumpkie pie spice, and cinnamon, and omitted the raisins. The granola is plenty sweet. Next time, I may try a little less sugar. I layered this granola with a pumpkin cream filling for pumpkin parfaits (divine!), served with soymilk for cereal, and ate all by itself, of course. I did bake it at the recommended 250 F for about 1 1/2 hours, stirring every 15 minutes or so. I'll definitely be making this again!
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Fabulous granola! The changes I made were to use sliced almonds rather than slivered, used...