FRANOLA!

You like granola?  I make FRANOLA!  It is delicious!  Never heard of granola when growing up, never saw it, never ate it. Once I discovered it I've had commercially made granola and would put it in yogurt. The only reason I knew to do that was because the King & I (haha - get it?) went to DisneyWorld years ago, I think back in 2007 for our 30th wedding anniversary, and one morning we got to the Magic Kingdom, it was early, we were hungry and stopped on the Main Street somewhere and had cups of yogurt with granola and fresh fruit.  It was the first time I'd ever eaten granola or that parfait and it was DELICIOUS!  Every morning for the rest of the week I had one of those breakfast parfaits.  

So, when we got back home to NJ the first thing I did was buy strawberries and lowfat yogurt and granola.  Really good, but the granola was a bit 'dusty' and, now that I think about it, stale.  

Over the years I've tried different brands, to no avail.  Always stale tasting and dry.  Until I found the Cook's Illustrated recipe and made it one day and BAM!  It was great!  

Without further blabbing, here you go.  It is really delicious!  Of course you can adapt to your own liking, add any kind of dried fruit you want, just remember to mix it in AFTER it's baked and cooled. If you add dried fruit to the mix before it goes in the oven they will be like little pieces of leather...ick!

FRANOLA RECIPE

Adjust oven rack to upper-middle position and heat to 325 degrees.  Line a rimmed baking sheet with parchment paper.

While the oven pre-heats, gather your ingredients:

1/3 cup of maple syrup

1/3 cup packed light brown sugar

4 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup vegetable oil

5 cups old-fashioned rolled oats

2 cups raw almonds, chopped coarse

2 cups dried fruit, chopped - I use currants or raisins, Use whatever you want or have on hand.

Once you have everything in place, in the large bowl whisk the maple syrup, brown sugar, vanilla & salt together.  Whisk in oil.  Fold in oats and almonds until thoroughly coated. 

Transfer oat mixture to the prepared baking sheet and spread across the sheet into a thin, even layer (about 3/8" thick). Using the flat bottom of a measuring cup or a stiff metal spatula, compress the oat mixture until very compact.

Bake until lightly browned, about 40-45 minutes, rotating the pan once halfway through baking.  Remove Franola from the oven and cool on a wire rack to room temperature, about an hour.  Break cooled granola into pieces of desired size.  Stir in dried fruit.

Can be stored in airtight container for about 2 weeks (if it lasts that long).

The Franola will be lightly sweet with a very light maple flavor.  This isn't strongly flavored but the bit of vanilla, maple and salt really make it delicious!

Enjoy!