Homemade granola gives a big payoff for a fairly small investment. It stays for about 2 weeks in an airtight container and can be enjoyed with yogurt parfaits, mixed into cereal, eaten as is. It’s super yummy so you’ll find ways to use it.
- ½ cup neutral oil
- ⅓ cup maple syrup
- ⅓ cup packed light brown sugar
- 4 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 5 cups old-fashioned rolled oats
- 2 cups blanched almonds (or any nut as a substitute) chopped coarse
- 2 cups if dried fruit (I used golden raisins and craisins)
- Preheat oven to 325 degrees Fahrenheit.
- Whisk together oil, maple syrup, sugar, vanilla, and salt in a large bowl. Mix in oats, nuts and dried fruits making sure to get everything covered with your wet ingredients.
- Transfer mixture to a baking sheet and spread evenly, pressing down to keep the granola compact.
- Bake until golden brown, about 40 minutes, rotating sheet halfway through baking.
- Transfer sheet to wire rack and let granola cool completely before breaking up into pieces.