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