⅓ cup Maple Syrup
⅓ cup packed Light Brown Sugar
4 tsp. Vanilla
½ tsp. Salt
½ cup Peanut Oil
5 cups Old-Fashioned Rolled Oats (NOT Instant)
2 cups raw Almonds, coarsely chopped by hand
2 cups Raisins, Cranberries or chopped Apricots (to be added after baking the granola)
- Line a baking sheet with parchment paper and preheat the oven to 325º. Adjust rack to middle of the oven.
- Whisk syrup, sugar, vanilla and salt in a large bowl. Whisk in oil. Fold in oats and almonds until throughly coated.
- Dump mixture onto baking sheet. Spread mixture into a thin even layer. Use a stuff spatula to compress the mixture until very compact. Bake until lightly browned – about 30 to 35 minutes. Check it near the end of baking to make sure it doesn’t brown too much!
- Remove from oven and cool on a wire rack for 1 hour. Break cooled granola into pieces and stir in dried fruit.