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Ingredients
- 1/3 cup maple syrup
- 1/3 cup light brown sugar
- 4 tsps vanilla
- 1/2 tsp salt
- 1/2 cup vegetable oil (I use canola)
- 5 cups rolled oats
- 2 cups hand chopped raw almonds
Preparation
Step 1
1. Whisk maple syrup, brown sugar, vanilla and salt in bowl
2. Whisk in oil
4. Place all ingredients onto a cookie sheet, level it off, make a nice rectangle, pat it down hard to compress (should be about 3/8th of an inch thick).
I don’t use parchment and I only use 1 cup of almonds. 2 cups is too nutty for me! It’s important to chop the almonds to the correct size–halves are way too big, quarters and eighths about right. Make sure to constantly check your granola while it’s cooking; I find that it’s easy to over bake; every batch is unique. When I reach the half way point and rotate my granola, I make sure that I bring up the bottom oats and squish the top ones down. Once the rotation is complete, I compress the oats again. The added compression allows for clusters to form, which are fun to find in your tin and crunch.