French Vanilla Almond Granola
Low-FODMAP, Vegan
Servings 12 1/2 cup servings
Ingredients
- 3 1/2 cups old-fashioned rolled oats (not quick) (I love Bob's Red Mill)
- 1/2 cup sliced almonds
- 1/2 cup water
- 1/2 cup granulated cane sugar
- 1/4 teaspoon salt
- 1/4 cup canola oil or other light-tasting oil
- 1 tablespoon vanilla extract
Instructions
- Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
- In a large bowl mix together the oats and almonds.
- In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
- Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
Notes
* I have found that when I increase the recipe, it requires more baking time. When I double the recipe, I have to bake it for almost 3 hours total.