Yield: 10 Servings

adapted from: theKitchn

Gayle makes this. It’s good though…

• ⅓cup canola oil or other neutral oil, such as coconut or olive oil
• ⅓cup local, raw, unfiltered honey or maple syrup
• ½tsp ground cinnamon (rounded if you use Ceylon cinnamon)
• ½tsp salt
• 3cups old-fashioned rolled oats
• 1cup sliced almonds
• 1cup raisins, Craisins or other dried, chopped fruit

Arrange a rack in the middle of the oven and heat the oven to 300°F.

Line a rimmed half sheet pan with parchment paper.

Place the oil, honey, cinnamon, and salt in a large bowl and whisk to combine.

Measure and add the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir thoroughly to coat well. A silicone spatula is great for this and helps with the next step.

Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use the side of the spatula to gently break up the clumps and press lightly into the pan.

Bake for 15 minutes, remove from the oven and lightly stir and re-spread the mixture in the pan. Bake for 15 more minutes, about 30 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel slightly wet coming out of the oven but will dry as it cools.

Remove from the oven and sprinkle on the raisins or fruit. Place the pan on a wire rack to cool. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.

Transfer the cooled granola to an airtight 8-cup container, crumbling or breaking it up into clumps as you go. Granola can be stored in an airtight container at room temperature for up to 1 month.

Tip: I find making a double batch more convenient and it will store nicely in a gallon sized container. If you do so, make batches one at a time in two separate pans, switching oven shelves midpoint in the baking time.