Preheat oven to 325°.
Line cookie sheet with parchment paper.
Combine maple syrup, brown sugar, vanilla and salt in large bowl.
Add oil. Fold in oats and almonds until well coated.
Place mixture in prepared cookie sheet and spread into thin, even layer.
Compress oat mixture until very compact.
Bake until lightly browned, approximately 40-45 minutes.
Rotate pan once halfway through baking.
Remove from oven and cool on wire rack for about an hour.
Break into pieces. Stir in dried fruit.
Granola can be stored in airtight container for up to two weeks. |
