食譜來源：Baked by Matt Lewis & Renato Poliafito

材料：

2 Cups 燕麥片

1 tsp 肉桂粉﹝cinnamon﹞

1 tsp 鹽

3 Tbsp + 1 tsp 植物油

1/4 cup 蜜糖

1/4 cup 黃糖﹝firmly packed light brown sugar﹞

1 tsp 香草精

1/3 cup 杏仁

1/3 cup 榛子

1/3 cup 葡萄乾

1/3 cup 櫻桃乾

做法：

   1. Preheat the oven to 325F. Line a baking sheet with parchment paper.

   2. In a large bowl, toss the oats with the cinnamon and salt.

# In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

# Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture.

# Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

# Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

# Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the over.

# Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.