This recipe is from our friend Mary. It is definitely our favorite granola recipe at this point! The quantities in parentheses are so I can use one whole bag of Costco Quaker oats, which is about 25 cups.
MARY'S ORIGINAL RECIPE, as she wrote it to me:
The granola recipe is below. I always double it (makes a ton, but we eat it a lot, and it keeps well), and reduce the sugar. The version you had did not use dried fruit and had coconut, almonds, and pecans. I bake it on two cookie sheets. Pressing it firmly into the pan is key. I find that the temperature in the original recipe tends to burn the edges, so use a lower temperature and check often. You can use this technique and even lower temperature with more time, if you have it.
1/3 C. maple syrup (3/4 C.)
1/3 C. brown sugar (3/4 C.)
2 Tbsp. vanilla extract (1/4 C.)
1 tsp. salt (1 scant Tbsp.)
1 C. oil (2 1/2 C.)
10 C. old-fashioned rolled oats (25 C. = large Costco Quaker bag)
2 C. raw almonds or pecans, whole (5ish C.)
1 C. coconut (or more, if you prefer!) (3 C.)
1) Adjust oven rack to upper-middle position and heat oven to 300 degrees.
2) Line rimmed baking sheet with parchment paper.
3) Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil until it is fully incorporated.
4) Fold in oats and almonds until thoroughly coated.
5) Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick).
6) Using stiff metal spatula, compress oat mixture until very compact.
7) Bake until lightly browned, 30 to 45 minutes, rotating pan once half way through baking.
8) Remove granola from oven and cool on wire rack to room temperature, about 1 hour.
9) Break cooled granola into pieces of desired size.
Granola can be stored in airtight container for several weeks.
MARY'S ORIGINAL RECIPE, as she wrote it to me:
The granola recipe is below. I always double it (makes a ton, but we eat it a lot, and it keeps well), and reduce the sugar. The version you had did not use dried fruit and had coconut, almonds, and pecans. I bake it on two cookie sheets. Pressing it firmly into the pan is key. I find that the temperature in the original recipe tends to burn the edges, so use a lower temperature and check often. You can use this technique and even lower temperature with more time, if you have it.
1/3 C. maple syrup (3/4 C.)
1/3 C. brown sugar (3/4 C.)
2 Tbsp. vanilla extract (1/4 C.)
1 tsp. salt (1 scant Tbsp.)
1 C. oil (2 1/2 C.)
10 C. old-fashioned rolled oats (25 C. = large Costco Quaker bag)
2 C. raw almonds or pecans, whole (5ish C.)
1 C. coconut (or more, if you prefer!) (3 C.)
1) Adjust oven rack to upper-middle position and heat oven to 300 degrees.
2) Line rimmed baking sheet with parchment paper.
3) Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil until it is fully incorporated.
4) Fold in oats and almonds until thoroughly coated.
5) Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick).
6) Using stiff metal spatula, compress oat mixture until very compact.
7) Bake until lightly browned, 30 to 45 minutes, rotating pan once half way through baking.
8) Remove granola from oven and cool on wire rack to room temperature, about 1 hour.
9) Break cooled granola into pieces of desired size.
Granola can be stored in airtight container for several weeks.