This granola is so delicious! It’s not too sweet, crunchy and I love how chunky it is!
- 1/2 cup pure maple syrup
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons vanilla extract
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons canola or vegetable oil
- 5 cups old-fashioned rolled oats
- 2 cups (10 ounces) almond chopped coarse (I used sliced almonds)
- 2 cups craisins or raisins (or other dried fruit), optional
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
- Whisk maple syrup, sugar, vanilla, cinnamon and salt together in large bowl. Whisk in oil. Fold in oats and almonds and stir until thoroughly coated.
- Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer. Using stiff metal spatula, press down firmly on granola until nice and 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. DO NOT STIR UNTIL IT’S COOLED!
- Break cooled granola into pieces of desired size and stir in dried fruit, if using. Granola can be stored in airtight container for up to 2 weeks.
- You can customize this to your liking. In addition to the almonds, I threw in a handful of pepitas.
- Coconut and some chocolate chips would also be delicious added to this.
- You can add your dried fruit into the granola mixture before you bake it, but remember that once it cools, the fruit will be a little tougher and chewier. I’ve done it both ways and actually prefer the craisins added in after the baking time.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast