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Author Notes: Granola is one of those snacks that can be deceptive. Many granola mixes on the market are just vehicles for sugar. But if you make it yourself, you can control that a bit more. It's a natural pairing with yogurt, but eating it like cereal doused in milk is my favorite way. Tweak this recipe to your heart's content and then fill your belly full. Adapted from Chowhound. —Samantha Ardry
Makes about 18-19 ounces
- 3 cups old fashioned oats
- 1/2 cup nuts or seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- 1/2 cup dried fruit
- Preheat a conventional oven to 300 F and place a rack in the center. Lightly grease a half sheet pan.
- Toss the oats, nuts or seeds, cinnamon and salt together on the greased tray. Pour the maple syrup, olive oil and vanilla extract over the oat mixture and stir well until everything is coated. Shake the tray gently so the granola is in an even layer.
- Bake the granola for 15-20 minutes. Remove the tray and carefully stir the mixture around, then shake to distribute back into an even layer. Return the tray to the oven and bake for an additional 15-20 minutes, or until the granola is golden brown.
- Remove the tray and let it cool. When the granola is room temperature, add any dried fruit that you like. Store the granola in a sealed container for 3 weeks at room temperature.