Add old-fashioned rolled oats to the pan and toast for 4 minutes.
Using the same pan, melt butter, molasses, honey, vanilla, and a lil' brown sugar -- if you'd like.
Place in a 170 degree oven for a few minutes. Turn oven off and let granola rest for another 2-3 minutes before removing from oven. Let cool and store in an airtight container. This gave me a perfect granola! But if you like a softer granola, skip this step altogether. If you prefer it more crunchy, let it remain in the oven for a little longer -- but watch it closely as it harden while cooling.
And there you have it!
Serve it up with some fruit and yogurt --
and breakfast is ready!
Hope you enjoy!
(For those of you who have requested this bread recipe, hopefully I'll post it next week. I found the recipe in a library book and thought I had copied it before returning the book, but realized today that I hadn't! Oops! )