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I grew up eating granola that my mother made from scratch. I always loved it and I have fond memories of eating it. My wonderful wife made me granola with my mother’s recipe for the first few years of our marriage. Eventually she found this recipe and we converted to it. We found it easier to make and just as tasty.


from Cook’s Illustrated magazine number 115 (March & April 2012) page 9


  • ⅓ cup maple syrup
  • ⅓ cup packed (2⅓ ounces) light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 5 cups old-fashioned rolled oats
  • 2 cups (10 ounces) raw almonds, chopped coarse


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

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

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about ⅜ inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 33 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. (Granola can be stored in airtight container for up to 2 weeks.)


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