Prep 35 mins
Cook 20 mins
This honey almond granola makes a delicious topping for yogurt. For added crispness, turn off oven leave door ajar and let the granola cool in there. Stored in an airtight container it will keep for 3 weeks.
- vegetable oil cooking spray
- 4 cups old fashioned oats, not quick-cooking
- 1 cup oat bran
- 2 cups whole almonds, coarsely chopped
- 3⁄4 cup vegetable oil
- 3⁄4 cup honey
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 cup nonfat dry milk powder
- 1⁄2 teaspoon salt
- 1 cup raisins
- Position racks in the upper and lower thirds of the oven and heat oven to 325°.
- Spray two baking sheets with vegetable oil spray.
- In a large bowl mix the oats, bran, and almonds.
- In a smaller bowl, whisk the oil, honey vanilla, almond extract, dry milk powder, and salt.
- Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
- Divide the mixture between the two oiled baking sheets and spread in an even layer.
- Bake for twenty minutes, stir the granola and switch the positions of the pans.
- Bake until the the oats are golden brown and almonds look well toasted another 10 to 20 minutes; don't overcook.
- Let cool completely in the pans.
- The oats may feel soft but will get crisp as they cool.
- When completely cool, stir in raisins.
I cut this recipe in half and replaced the oat bran with wheat germ. While it was cooking it smelled delicious, however, leaving it in for the suggested 20 minutes resulted in a burnt mess. I suggest lowering the temp to 225 and stirring every 5-10 minutes to ensure even cooking and browning.