Joy the Baker

Toasted Almond Granola

makes 8 cups

adapted from Martha Stewart

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4 cups old fashioned oats

1 cup slivered raw almonds

1 cup whole raw almonds

1/2 cup sweetened shredded coconut

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 tablespoons butter

1/4 cup vegetable oil

1/4 cup honey

1/2 cup brown sugar

1 teaspoon pure vanilla extract

Place a rack in the upper third and middle of the oven and preheat to 325 degrees F.  Line one large or two small baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, sweetened coconut cinnamon and salt.  Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil.  Carefully whisk together so it’s well incorporated.  Add the vanilla extract.  Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.

Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking.  Remove from the oven, let cool and store in an airtight container for up to two weeks.  Granola is delicious with milk, yogurt or over ice cream.  Yum!