1) when i used slow-cooking (aka regular oats) the oats didn't stick together like mush or dough; the result looked more like store-bought granola. 2) i am not sure what type of cookie sheet i used; it didn't say on the sheet. (i'm new to this whole cooking thing, so i have no idea what types of metals and/or sufaces are officially labeled as "non-stick".) 3) i'm not sure why, but it takes a while for the oats to brown and dry out. perhaps it's because of the low oven temperature? 4) overall, the finished product (using the quick oats or the regular) was pretty good tasting. it's def. not as sweet as store-bought oatmeal (but manufacturers also add A LOT of sugar). however, the apple pieces do add a sweet touch and the cinnamon brings out the flavor in the fruit and oats. hope this helps somewhat!
-------------------- "Only the strongest are put through the fire..."
~Quote from the novel "Archangel" by Sharon Shinn
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Re: apple granola--perfect for those who cannot tolerate "sugar"
(i'm new to this whole cooking thing, so i have no idea what types of metals and/or sufaces are officially labeled as "non-stick".)
