12 cups old fashion oats
2 cups almonds, coarsely chopped
1/2 cup vegetable oil
3/4 cup honey
1 tablespoon pure vanilla
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1 cup shredded coconut
2 teaspoon cinnamon
Position racks in the upper and lower 2/3 of the oven and heat the oven to 325 degrees. Spray two rimmed baking sheet pan with non-stick cooking spray. In a large bowl, mix the oats, almonds, vegetable oil, honey, vanilla, almond extract, salt, coconut, and cinnamon. Mix together to spread honey and oil evenly over oats. Use your hands if necessary. Divide the mixture between the two pans and spread in and even layer. Bake 20 minutes, stir, and switch the position of the pans. Bake until the oats are golden and brown and the nuts are just toasted. Let cool completely on the pan. The oats crisp up as they cool. When completely cool store in plastic container. Add raisins if desired.
This recipe can be found on page 12 of the "Breakfast and Beyond Cookbook"