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Maple Almond Granola With Dried Berries

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“Recipe by Tori Ritchie. Published in Bon Appetit Sept. 2010. Read More”
8 cups

Ingredients Nutrition


  1. Tech Tip.
  2. The maple-almond granola will stay crunchiest if sealed in an airtight container as soon as it has cooled completely.
  3. Preparation.
  4. Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300°F Line 2 rimmed baking sheets with parchment. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer.
  5. Bake granola 20 minutes. Stir granola; reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cool completely, stirring occasionally. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.

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