Granola

(A spiced up version of a Cook’s Illustrated recipe. Great with Yogurt for breakfast.)

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

Wisk together

1/3 cup packed brown sugar

½ t salt

1 t ground cinnamon

½ t ground cardamom

4 t vanilla

1/3 cup maple syrup

Add & Wisk Together

½ cup vegetable oil (I use olive oil, make sure it’s fresh)

Fold in

5 cups old-fashioned rolled oats

2 cups coarsely chopped nuts (almonds, pecans, etc.)

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (~3/8” thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40-45 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

2 cups dried fruits (raisin, dried cranberry, chopped dates, etc.)

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