Cinnamon Orange Granola (NY Times)

Sunny A.

2 1/2 c old fashioned oats
2 1/2 c unsweetened cornflakes
1 c sliced almonds
1 1/4 tsp salt
1 tsp cinnamon
1/2 c honey
1/2 c real maple syrup
1/4 c canola oil
zest of 2 large oranges
2 tsp vanilla

Heat oven to 325.

In a large bowl, mix oats, cornflakes, almonds, salt and cinnamon. Mix until well combined.

In a small saucepan combine honey, maple syrup, canola oil and orange zest. Bring to a boil and then remove from heat. Add vanilla.

Pour hot liquid over dry ingredients and mix well. Line a large baking sheet with parchment paper and spread evenly.

Bake until golden brown and evenly toasted 15-20 minutes.

Remove baking sheet from oven and place on cooling rack to cool. Mixture will be soft and sticky while hot but will dry and become crisp as it cools.

When granola is room temp, break apart and store in an airtight container.

Note: a trick to tell if you have baked your granola long enough: remove a small spoonful of granola from the oven and let it sit for a few minutes until cooled. It should cool quickly. If it is nice and crunchy, you know you can remove the rest from the oven.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc