Cook’s Illustrated is one of our favorite magazines, so when we saw a recipe for almond granola, we had to make it. Our favorite granola is chunky and has lots of moist fruit, and this recipe, first developed and tested by Adam Reid, really fits the bill. And, it’s so ridiculously easy, there is no reason you should ever buy granola from the store again.
Preheat the oven to 325.
In a large bowl, mix 1/3 cup maple syrup, 1/3 cup packed brown sugar, 4 tsp vanilla extra and 1/2 tsp salt. Mix in 1/2 cup vegetable oil.
Fold in 5 cups old-fashioned rolled oats and 2 cups raw, coarsely chopped almonds.
Spread the oats on a parchment paper-lined cookie sheet, in an even layer. Press them down firmly with a metal spatula. Bake 40 to 45 minutes, until they’re brown. Rotate the pan once, halfway through.
Remove pan and cool on a wire rack until it reaches room temperature (about an hour). Then break the granola into bite size chunks and stir in 2 cups of chopped up dried fruit. (We used a mix of dried apricots, currants and dried cherries, leftover from making stollen.)
The granola will keep in an airtight container for up to two weeks.
- 1/3 cup maple syrup
- 1/3 cup packed light brown sugar
- 4 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 5 cups old-fashioned rolled oats
- 2 cups raw almonds, coarsely chopped
- 2 cups chopped dried fruit
- Homemade Granola Bars (thecocinamonologues.com)