Granola

Super-Chunky Granola
original from Cooks Illustrated, March & April 2012, page 9

1/3 cup honey (or maple syrup
1/3 cup packed brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup butter (or all vegetable oil)
5 cups old-fashioned rolled oats
2 cups (10 ounces) raw almonds, cut in half
1 cup currents (or raisins)

Chopping the almonds by hand is the first choice for superior texture and crunch. Do not use quick oats.

1. Preheat oven to 325°F. Line rimmed baking sheet with parchment paper.

2. Whisk honey, oil, butter, brown sugar, vanilla and salt in large bowl. Fold in oats and almonds until thoroughly coated.

3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). (For chunky pieces: use stiff metal spatula, compress oat mixture until very compact.) Bake until lightly browned, about 30 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature. about 1 hour. Break cooled granola into pieces of desired size, Stir in dried fruit.

Granola ( Former Recipe)

1 cup butter (2 sticks)
1 cup honey
1/3 cup vegetable oil
1 1/2 cups brown sugar
2 teaspoons vanilla

4 cup rolled oats
1 cup salted sunflower seeds
1 1/2 cups slivered almonds (6 oz. bag)
1 cup whole almonds
1 cup sweetened flaked coconut
3/4 cup wheat germ (optional)
1 teaspoon cinnamon
1 1/2 teaspoons salt

1 1/2 cup dried cranberries (optional)
1 cup miniature chocolate chips (optional)

1. In a large bowl combine oats, wheat germ, coconut, almonds, sunflower seeds cinnamon & salt..

2. In a sauce pan, bring honey, oil, butter and brown sugar to a boil.  Removed from heat and add vanilla. Add to oat mixture and mix thoroughly.

3. Turn into two large shallow greased baking pans or cookie sheets. Heat in 300°F oven for 30-40 minutes or until lightly toasted. Stir twice during heating.  Shut oven off and let cool in over for 5-6 hours. Add cranberries or chocolate chips and stir again. Store in tightly sealed container. 

Notes:
Granola will be "wet" even when it is done baking. It doesn't dry out or become crispy until it is cooling. So don't worry if it looks like it didn't turn out! If stored in a sealed container or bag, away from sunlight or humidity, your granola will last a number of weeks. Granola may also be frozen for longer storage.
Preparation Time: 15 minutes
Cooking Time: 40 minutes