I don’t remember adding the crack to these, but I swear I had to go back and look at the recipe this morning because Simon and I couldn’t stop eating it. I know it has a lot of sugar, but I figure at least it’s not hfcs, and I know exactly what all of the ingredients are!
45 min | 15 min prep | 8 cups
vegetable oil cooking spray
4 cups old fashioned oats
1 cup sliced almonds (I used chopped pecans because that’s what I had.)
1/2 cup golden brown sugar, packed
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable oil
1/4 cup honey (I used some honey and some agave nectar because I ran out of honey.)
2 tablespoons sugar
4 teaspoons vanilla extract
(I also threw in one cup of dried fruit right before I put it in the oven. It was a mix of blueberries, cherries, cranberries, and plums.)
- Position rack to middle of oven and preheat to 300°.
- Lightly spray large baking sheet with nonstick spray. (I put down a sheet of parchment and sprayed that.)
- Mix oats, nuts, brown sugar, salt and cinnamon in large bowl.
- In a small saucepan, combine oil, honey and sugar, and bring to simmer over medium heat.
- Remove from heat; then stir in vanilla.
- Pour hot liquid over oat mixture; stir well.
- Using hands, toss mixture until thoroughly mixed. (I used a rubber spatula and it worked fine.)
- (I added the cup of dried fruit right after I mixed the liquid into the oats, by the way.)
- Spread granola on prepared baking sheet.
- Bake until golden brown, stirring occasionally, about 30 minutes (Check after 20 because the sugar burns easily).
- Transfer sheet to rack; cool granola completely.
- Store in airtight container at room temperature. It will keep for about two weeks.
