Granola with Almonds and Dried Fruit
Easy, cheap and GOOD. Can use any nuts I guess, just normally have pecans around here in the south.
Easy, cheap and GOOD. Can use any nuts I guess, just normally have pecans around here in the south.
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 4 teaspoons vanilla extract
- 1/3 cup packed (2 1/3 ounces) light brown sugar
- 5 cups old-fashioned rolled oats
- 1 1/2 cups almonds blanched/slivered are best- can also use chopped pecans
- 2 cups raisins or other dried fruit whole or chopped depending on size
- Carbohydrate 88.1392263087066 g
- Cholesterol 0 mg
- Fat 25.5020370711086 g
- Fiber 15.1237597093294 g
- Protein 24.3800255652124 g
- Saturated Fat 2.77551435440354 g
- Serving Size 1 1 cup (154g)
- Sodium 3.08518518598217 mg
- Sugar 73.0154665993772 g
- Trans Fat 1.75058246434619 g
- Calories 669 calories
Step-by-step
- 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 (parchment lined) baking sheet and spread across sheet into even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. The more compacted, the better the oats will stay clumped together. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool 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.)
The Mechanics of Clumping
Achieving distinct clusters in baked oats requires mechanical compression rather than reliance on sticky binders alone. Pressing the raw oat and oil mixture firmly into a rimmed baking sheet at a thickness of 3/8 inch forces maximum surface contact between individual grains. Sugars caramelize during the 40 to 45 minutes at 325 degrees Fahrenheit, acting as a rigid structural adhesive once cooled for a full hour.
Regional Nut Selection
While standard commercial formulas lean toward almonds, southern American pantry traditions frequently swap in locally abundant pecans. Pecans contain a higher percentage of monounsaturated fats than almonds, yielding a softer crunch and richer toast when subjected to moderate oven heat. Chopping these nuts coarsely ensures they distribute evenly through the dry oats without sinking to the bottom of the mixing bowl.
Storage and Fruit Integrity
Adding dried fruit too early exposes high-sugar components to excessive oven temperatures, leading to scorched flavors and hardened textures. Incorporate raisins or chopped dried fruit only after the baked sheet has cooled completely. Storing the finished batch in an airtight container preserves crispness for up to two weeks.
