Granola with Almonds and Dried Fruit
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 9
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 4 teaspoons vanilla extract
- 1/3 cup packed (2 1/3 ounces) light brown sugar
- 5 cups old-fashioned rolled oats
- 1 1/2 cups almonds blanched/slivered are best- can also use chopped pecans
- 2 cups raisins or other dried fruit whole or chopped depending on size
- Carbohydrate 88.1392263087066 g
- Cholesterol 0 mg
- Fat 25.5020370711086 g
- Fiber 15.1237597093294 g
- Protein 24.3800255652124 g
- Saturated Fat 2.77551435440354 g
- Serving Size 1 1 cup (154g)
- Sodium 3.08518518598217 mg
- Sugar 73.0154665993772 g
- Trans Fat 1.75058246434619 g
- Calories 669 calories
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, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. 3. Transfer oat mixture to prepared (parchment lined) baking sheet and spread across sheet into even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. The more compacted, the better the oats will stay clumped together. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool 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.) I am storing mine without the fruit and adding it as I eat it or put it in smaller containers to take with me.
