ADVOCATE-TESTED RECIPE

Almond Granola with Dried Fruit

Makes about 9 cups. Recipe by Editors at America’s Test Kitchen is from “Cooking at Home with Bridget & Julia: The TV Hosts of America’s Test Kitchen Share Their Favorite Recipes for Feeding Family and Friends” by Bridget Lancaster, Julia Collin Davison and the Editors at America’s Test Kitchen.

⅓ cup maple syrup

⅓ cup packed light brown sugar

4 teaspoons vanilla extract

½ teaspoon salt

½ cup vegetable oil

5 cups old-fashioned rolled oats

2 cups (10 ounces) raw whole almonds, chopped coarse

2 cups raisins or other fried fruit, chopped

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

2. Whisk maple syrup, sugar, vanilla and salt together in large bowl. Whisk oil into maple syrup mixture, then fold in oats and almonds until thoroughly coated.

3. Transfer oat mixture to prepared sheet and spread into thin, even layer (about ⅜-inch-thick). Using a stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and let cool completely, about 1 hour. Break granola into pieces of desired size. Stir in raisins. (Granola can be stored at room temperature for up to 2 weeks.)

Variations

Pecan-orange granola with dried cranberries: Add 2 tablespoons finely grated orange zest (2 oranges) and 2½ teaspoons ground cinnamon to maple syrup mixture in Step 1. Substitute coarsely chopped pecans for almonds and dried cranberries for raisins.

Tropical granola with dried mango: Reduce vanilla to 2 teaspoons and add 1½ teaspoons ground ginger and ¾ teaspoon freshly grated nutmeg to maple syrup mixture in Step 1. Substitute coarsely chopped macadamias for almonds, 1½ cups unsweetened shredded coconut for 1 cup oats and chopped dried mango for raisins.