From America’s Test Kitchen and Adjustments by Bob Wallace

• 1/3 cup maple syrup
• 1/3 cup light brown sugar
• 4 teaspoons vanilla extract
• ½ teaspoon salt
• ½ cup vegetable oil
• 5 cups old fashion rolled oats
• 2 cups raw almonds, chopped
• 2 cups raisins or other dried fruit, chopped

Directions

• Heat oven to 325F
• Line baking sheet with parchment paper
• Whisk syrup, sugar, vanilla and salt in a large bowl
• Whisk in oil
• Fold in oats and almonds until thoroughly coated
• Transfer oat mixture to baking sheet to a thickness of about 3/8”. Compress with a metal spatula until compact.
• Bake until lightly brown 40 – 45 minutes, rotating the pan once during baking
• Allow to cool and add dried fruit.

My changes

• Eliminate the sugar and vanilla extract – you’re sweet enough
• With about 5 minutes of cooking to go spread ¾ cup of shredded coconut to the top
• I also use dried apricots and almonds in the mixture
• I only cook for 30 minutes total, keep an eye on it