Page 347 - Family cookbook v30_Neat

341

Michael Davison

Granola

Can be stored in airtight container for two weeks

1/3 cup Raw Honey or maple syrup

2‐1/3 oz. (1/3 cup packed) light brown sugar

4 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup vegetable oil

5 cups old fashioned oats

2 cups whole almonds chopped coarse

2 cups raisins or other dried fruit, chopped

1. Adjust oven rack to upper‐middle position and heat oven to 325 degrees.

2. Line rimmed baking sheet with parchment paper.

3. Whisk honey, sugar, vanilla, and salt together in large bowl.

4. Whisk in oil.

5. Fold in oats and almonds until thoroughly coated.

6. Transfer oat mixture to prepared cooking sheet and spread into thin even layer.

7. Using metal spatula, compress oat mixture until very compact.

8. Bake until lightly browned, 40‐45 minutes, rotating pan halfway through baking.

9. Remove granola from oven and cool on a wire rack to room temperature, about 1 hour.

10. Break cooled granola into pieces of desired size.

11. Stir in raisins.