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Granola

Time 50 minutes
Yields Makes 16 cups
Granola
1

Heat the oven to 325 degrees. Line two jellyroll pans with silicone mats or parchment.

2

In a saucepan over medium-low heat, heat the oil, sugar, syrup and salt until clear, stirring occasionally. Remove from the heat and stir in the vanilla extract.

3

Place the rolled oats and the mixed nuts in a large mixing bowl and pour the sugar mixture over. Stir with a spatula to coat the oats and nuts evenly. Divide the mixture between the lined jellyroll pans, patting with the back of a spatula to make thin, even layers.

4

Bake until golden brown, about 30 minutes, rotating the sheets and stirring halfway through.

5

Cool slightly before stirring in the dried fruit and storing. The mixture will keep in a tightly covered container at room temperature for at least a week.

Adapted from Christine Moore’s “Little Flower: Recipes From the Cafe.”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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