simple & sweet fall granola

I have always had a thing for granola. It’s my favorite go-to food.

It tastes good any time of the year. But, fall granola is definitely the best granola.

makes ~8 cups

adapted from Joy the Baker

4 cups of old fashioned oats
2 tablespoons ground flax seeds

1/2 cup slivered raw almonds

1 cup whole raw almonds

1/2 cup sweetened shredded coconut

2 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1/2 teaspoon salt

1/4 cup vegetable oil

1/4 cup honey

1/4 cup brown sugar

1 teaspoon almond/mapleine extract
1 cup (your choice) dried fruit

Place a rack in the upper third of your oven and preheat to 325 degrees F. Line a large baking sheet with tinfoil or parchment paper.

In a very large bowl, combine oats, flax seed, all almonds, sweetened coconut, cinnamon, nutmeg, cloves, and salt.

Using a medium saucepan on medium heat, melt together oil, honey and brown sugar. The sugar will slowly dissolve, and the mixture will begin to boil. That’s when you start to whisk, and things will start to shape up nicely. Finally, add the almond/mapleine extract.

Pour the warm mixture into your very large bowl of oats and begin tossing together with a wooden spoon. You want each little oat to get his/her fair share of the sugar.

Spread the coated oats onto your prepared baking sheet, making sure you have an even layer. Bake for about 25-30 minutes. Remove the pan twice during baking to stir and toss. This ensures an even crispiness.

Once golden brown or to your liking, remove your granola from the oven. Let cool for 10 minutes, then stir in your choice of dried fruit.

Store your granola in an airtight container for up to two weeks (says Joy). Mine never lasts that long anyway.