I made another batch of homemade yogurt, so I had no choice but to make some granola too. I mean, obviously ;). I can eat granola by the handfuls, and although I already had a recipe that I loved – Fruit and Coconut Granola – when I spotted this recipe in the newest issue of Cook’s Country magazine I couldn’t resist giving it a try! The ingredient list is exactly what you’d expect for a granola recipe. The difference is that you press the nut and oat mixture onto a sheet pan, bake until golden brown, and then break the granola into chunks. The chunks make it perfect for snacking, but if you prefer a looser granola, just keep stirring until you break up some of the chunks. As I said, it’s delicious by itself, on yogurt, with milk, on oatmeal, pancakes, and on and on! Give it a try. Enjoy!
Cook’s Country Almond Raisin Granola
1/2 cup vegetable oil
1/3 cup packed light brown sugar
1/3 cup maple syrup
4 tsp vanilla extract
1/2 tsp salt
5 cups old-fashioned rolled oats
2 cups raw almonds, chopped coarse
2 cups raisins
1. Preheat oven to 325 degrees. Spray baking sheet with nonstick spray.
2. In large bowl, whisk together oil, sugar, syrup, vanilla, and salt. Stir in oats and almonds until thoroughly combined.
3. Pour mixture into prepared baking sheet. Using a metal spatula, press mixture firmly into an even layer. Bake until lightly browned, 35-40 minutes. Rotate sheet halfway through baking.
4. Transfer sheet to wire rack and let granola cool completely, about an hour. Break cooled granola into pieces of desired size. Stir in raisins. Store in airtight container.
*from Cook’s Country Oct/Nov 2016