3 1/2 cups old-fashioned rolled oats
1/4 cup chopped pecans
1/4 cup chopped almonds
1/4 teaspoon coarse salt
5 teaspoons vegetable oil
5 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees.
In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, syrup, vanilla.
Spread oat mixture on a rimmed baking sheet.
Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through.
Let cool completely.
To store, cover and keep at room temperature up to 2 weeks.
Makes 4 cups
Martha Stewart Everyday Food magazine Jan 2010