Honey Almond Granola

This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.


Honey Almond Granola

by 4  people


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Yield: 9-10 cups
Related Categories: Breakfast and Brunch, Cereals, Granola
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Ingredients
  •  
    Vegetable oil spray
  • 4   cups 
    old-fashioned (not quick-cooking) rolled oats
  • 1   cup 
    oat bran
  • 2   cups 
    whole almonds, coarsely chopped
  • 3/4  cup 
    vegetable oil
  • 3/4  cup 
    honey
  • 1   tablespoon 
    pure vanilla extract
  • 1/2  teaspoon 
    pure almond extract
  • 1   cup 
    nonfat dry milk powder
  • 1/2  teaspoon 
    table salt
  • 1   cup 
    raisins (optional)
Directions
1.
Position racks in the upper and lower thirds of the oven and heat the oven to 325 degrees F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat 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.
2.
Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 minutes, stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 20 minutes; don't overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.
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