Maple-Almond Granola with Dried Berries
5 cups old-fashioned oats
2 cups slivered almonds
2 teaspoons ground cinnamon
1/2 cup canola oil
1/2 cup pure maple syrup (preferably Grade B)
1/2 cup hot water
1 tablespoon vanilla extract
2 teaspoons almond extract
1/2 teaspoon fine sea salt
1 1/4 cups dried blueberries or cranberries (about 6 ounces)
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.
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.
Per serving – Calories: 295, Total Fat: 15.3g, Sat. Fat: 1.3g, Carbs: 34.9g, Fiber: 5.1g, Protein: 6.2g