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Posted to Thread #30156 at 7:14 pm on Mar 10, 2018

Super Chunky Granola
(from Cook's Illustrated, March/April 2012)

1/3 C maple syrup
1/3 C packed brown sugar
4 t vanilla extract
2 t ground cinnamon
1/2 t salt
1/2 C vegetable oil
5 C old-fashioned rolled oats (do NOT use quick oats)
2 C (10 oz.) raw almonds (slivered, sliced, or chopped coarsely)
2 C (10 oz.) raisins or other dried fruit, chopped

Adjust oven rack to upper-middle position and heat oven to 325. Line a rimmed baking sheet with parchment paper. Whisk together the maple syrup, brown sugar, vanilla, cinnamon, and salt in a large bowl. Whisk in the oil. Fold in oats and almonds until thoroughly coated. Transfer the oat mixture to the baking sheet and spread into a thin, even layer. Using a stiff metal spatula (or your hand, covered in waxed paper) compress the mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove pan from oven and cool on a wire rack to room temperature, about an hour. Break apart the cooled granola into pieces of desired size. Stir in dried fruit. Can be stored in an airtight container up to 4 weeks. Yields approx. 2 lbs (32 oz)

Step by step details
Line a rimmed baking sheet with parchment paper. I use a jelly roll pan, with nice high sides, but any baking sheet with sides will do. Use a piece of parchment that's a little larger than the baking sheet and fold in at the corners, so it fits nicely.


Combine the maple syrup, brown sugar, vanilla, cinnamon, and salt in a large bowl.
Whisk to combine, then whisk in the oil.
Whisk to a nicely blended consistency.Blend in the oats and almonds, scraping from the bottom and stirring until thoroughly coated.
Transfer the oat mixture to the lined baking sheet.
Spread into a thin, even layer.Using a stiff metal spatula (or your hand, wrapped in waxed paper) press down and compress the mixture until very compact.
Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove pan from oven and cool on a wire rack to room temperature, about an hour.
Gently lift and fold the parchment paper in to break apart the cooled granola into pieces of desired size.
Pour the broken granola into a large bowl, breaking into smaller chunks.


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