MAKES ABOUT 9 CUPS
Chopping the almonds by hand is best for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. Use a single type of your favorite dried fruit or a combination. Do not substitute quick oats. We especially like this granola served with our homemade Greek-style Yogurt (recipe follows). See the sidebar that follows the recipe.
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⅓ |
cup maple syrup |
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⅓ |
cup packed (2⅓ ounces) light brown sugar |
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4 |
teaspoons vanilla extract |
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½ |
teaspoon salt |
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½ |
cup vegetable oil |
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5 |
cups old-fashioned rolled oats |
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2 |
cups (10 ounces) raw almonds, chopped coarse |
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2 |
cups (10 ounces) raisins or other dried fruit, chopped |
1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk maple syrup, sugar, vanilla, and salt together in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.
3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about ⅜ inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating sheet halfway through baking. Remove granola from oven and let cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)