Gayle makes this. It\u2019s good though…<\/p>\n
Line a rimmed half sheet pan with parchment paper.<\/p>\n Place the oil, honey, cinnamon,<\/strong> and salt<\/strong> in a large bowl and whisk to combine.<\/p>\n Measure and add the oats<\/strong> and almonds<\/strong> right into the oil<\/strong> mixture \u2014 don\u2019t worry if you add a little more oats<\/strong> or almonds<\/strong> \u2014 granola<\/strong> is very forgiving. Stir thoroughly to coat well. A silicone spatula is great for this and helps with the next step.<\/p>\n Transfer the mixture<\/strong> to the prepared baking sheet and spread into an even layer. If the granola<\/strong> is clumpy, use the side of the spatula to gently break up the clumps and press lightly into the pan.<\/p>\n Bake for 15 minutes, remove from the oven and lightly stir and re-spread the mixture<\/strong> in the pan. Bake for 15 more minutes, about 30 minutes total. The granola<\/strong> is ready when golden-brown and the almonds<\/strong> have toasted \u2014 it will still feel slightly wet coming out of the oven but will dry as it cools.<\/p>\n Remove from the oven and sprinkle on the raisins<\/strong> or fruit.<\/strong> Place the pan on a wire rack to cool. If you want clumps of granola,<\/strong> press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.<\/p>\n Transfer the cooled granola<\/strong> to an airtight 8-cup container, crumbling or breaking it up into clumps as you go. Granola<\/strong> can be stored in an airtight container at room temperature for up to 1 month.<\/p>\n Tip:<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 10 Servings adapted from: theKitchn Gayle makes this. It\u2019s good though… \u2153cup canola oil or other neutral oil, such as coconut or olive oil \u2153cup local, raw, unfiltered honey or maple syrup \u00bdtsp ground cinnamon (rounded if you use Ceylon cinnamon) \u00bdtsp 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\u00b0F. Line a rimmed half sheet pan…<\/p>\n
\nArrange<\/strong> a rack in the middle of the oven and heat the oven to 300\u00b0F.<\/p>\n