Rachel's Almond Granola with Dried Fruit

Yields: 9 cups    |     Prep: 15 min     |     Cook: 40-45 min     |     Cool: 1 hr     |     Ready: 2 hrs


1/3 c. maple syrup
1/3 c. packed light brown sugar
4 tsp. vanilla extract
1/2 tsp. salt
1/2 c. vegetable oil
5 c. old-fashioned rolled oats
2 c. raw almonds, chopped coarse
2 c. raisins or any dried fruit, chopped


With her infectious laugh, her
unique humor and that gleaming
smile there is no one like Rachel,
my niece. She was kind enough
to share her recipe for the granola
that she served as wedding favors. Let’s just say no one was hurt in
the free-for-all grab-fest at the
table where the gift bags were.


Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking.

Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit.

*Granola can be stored in airtight container for up to 2 weeks.