Maple-Almond Granola with Dried Berries Karen Breiwick

5 cups old fashioned oats 2 cups slivered almonds

2 tsp. ground cinnamon ½ cup canola oil

½ cup pure maple syrup ½ cup hot water

1 Tbsp. vanilla extract 2 tsp. almond extract

½ tsp. fine sea salt

1 ¼ cups dried blueberries or cranberries (about 6 ounces)

The maple-almond granola will stay crunchiest if sealed in an airtight container as soon as it has cooked completely.

Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300 degrees. Line 2 rimmed baking sheets with parchment. Toss oats, almonds and cinnamon in large bowl. Whisk oil, maple syrup, ½ cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer. Bake granola 20 minutes. Stir granola, reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cook completely, stirring occasionally. DO AHEAD – can be made 1 week ahead. Store airtight at room temperature.