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


  • 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