Almond Granola

Oven at 325°F, upper-middle rack. Bake 40–45 minutes, rotating the pan once halfway through. Cool completely on a wire rack before breaking it up — that is what sets the clusters.

Equipment

• Rimmed baking sheet
• Parchment paper
• Large mixing bowl
• Whisk
• Stiff metal spatula
• Wire cooling rack

Ingredients

maple syrup

⅓ cup

brown sugar

2⅓ oz (⅓ cup packed)

vanilla extract

4 tsp

salt

½ tsp

vegetable oil

½ cup

old-fashioned rolled oats

5 cups

almonds, raw, chopped coarse

10 oz (2 cups)

Optional

raisins or dried fruit, chopped

2 cups

Instructions

1. Adjust oven rack to the upper-middle position and heat oven to 325°F. Line a rimmed baking sheet with parchment paper.

2. Whisk maple syrup, brown sugar, vanilla extract, and salt in a large bowl. Whisk in the oil.

3. Fold in the oats and almonds until thoroughly coated.

4. Transfer the oat mixture to the prepared baking sheet and spread it into a thin, even layer about ⅜ inch thick. Using a stiff metal spatula, compress the mixture until very compact.

5. Bake until lightly browned, 40 to 45 minutes, rotating the pan once halfway through.

6. Remove from the oven and cool completely on a wire rack to room temperature.

7. Break the cooled granola into pieces of the size you want.

8. Optionally, stir in raisins or dried fruit.

Notes

Taken from an America’s Test Kitchen recipe.

Chopping the almonds by hand is the first choice for superior texture and crunch.

Granola keeps in an airtight container for up to 2 weeks.