Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.
A cookbook recipe exclusively for ATK Essential members from The How Can It Be Gluten-Free CookbookGather Your Ingredients
Key Equipment
Before You Begin
Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) Use a single type of your favorite dried fruit or a combination. Do not use quick oats; that have a dusty texture that doesn't work in this recipe. Make sure to buy old-fashioned rolled oats that have been processed in a gluten-free facility.
Instructions
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, brown sugar, vanilla, and salt in large bowl. Whisk in oil. 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). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 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 can be stored in airtight container for up to 2 weeks.)
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