Lightly sweet, perfectly crunchy, and with a mild vanilla flavor, this addictive granola is perfect served over yogurt or as an on-the-go snack. Associate test kitchen director Farideh Sadeghin likes to add chopped dried apricots, dried blueberries, pepitas, and almonds, but you can try mixing in any dried fruit or nuts you have on hand.
Ingredients
- 4 cups rolled oats
- 1 cup sliced almonds
- 1⁄2 cup pepitas
- 1⁄3 cup brown sugar
- 1⁄2 cup maple syrup
- 4 tbsp. unsalted butter
- 2 tsp. vanilla extract
- 3⁄4 tsp. kosher salt
- 1 cup dried blueberries
- 1 cup diced dried apricots
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Instructions
Step 1
Heat oven to 300°. Combine oats, almonds, and pepitas together; set aside. In a 3-qt. saucepan, combine brown sugar, maple syrup, and butter over medium heat; cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Add in vanilla and salt and combine with oat mixture. Spread into an even layer on an aluminum-lined baking sheet. Bake for 30 minutes, stirring occasionally, until browned. Remove from oven and allow to cool before stirring in blueberries and apricots.
- Heat oven to 300°. Combine oats, almonds, and pepitas together; set aside. In a 3-qt. saucepan, combine brown sugar, maple syrup, and butter over medium heat; cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Add in vanilla and salt and combine with oat mixture. Spread into an even layer on an aluminum-lined baking sheet. Bake for 30 minutes, stirring occasionally, until browned. Remove from oven and allow to cool before stirring in blueberries and apricots.
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