Reason and Freedom

It took me about 5 iterations, but I've finally settled on a granola recipe that beats just about anything that I can buy in a grocery store. It's essentially Alton Brown's recipe with a few modifications.

Chunky Granola
makes about 4 cups
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3 cups rolled oats
1 cup slivered blanched almonds
1/3 cup canola oil
1/4 cup + 2 Tbsp brown sugar
1/4 cup + 2 Tbsp maple syrup
1 egg, scrambled
2 Tbsp. vanilla extract

Preheat oven to 250 degrees.

1. Combine oats, coconut, and almonds in a large mixing bowl. Mix well.

2. In a small saucepan, heat oil, brown sugar, and syrup, stirring constantly, until sugar is no longer lumpy.

3. Remove oil/sugar/syrup mixture from heat and pour it into the oat mixture. Stir well to combine.

4. Add beaten egg and vanillia extract to oat mixture. Stir well to combine and make sure that the egg coats everything about evently.

5. Line a cookie sheet with parchment and spread oat mixture onto parchment. Use a rubber spatula to smooth the mixture into a uniform slab.

6. Bake for 1 hour and 15 minutes. No matter what you've read in other, inferior recipes, do not agitate the mixture.

7. Use a spatula to remove the slab in large chunks and place into an airtight container.

8. If you're gross and like dried fruit in your granola, you can add it separately.