Gluten-Free Almond-Maple Granola Clusters

Ingredients

• 6 cups gluten-free old-fashioned oats
• 1 cup almond flour
• 1/2 cup brown rice flour
• 1 teaspoon kosher salt
• 1/2 cup canola oil or olive oil
• 1 cup dark brown sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 300 °F. Cover an 18 by 13-inch rimmed baking sheet with parchment, then put it aside. In a large bowl, mix the oats, almond flour, brown rice flour, and salt. Drizzle the canola oil across the oats, then stir with a wooden spoon until everything is evenly coated.
2. In a medium pot, combine the maple syrup and dark brown sugar. Set it over medium heat and warm it, stirring gently and often, until the sugar has dissolved, about 6 minutes. Take the pot off the heat, add the vanilla extract, and stir until blended.
3. Pour the warm sugar mixture over the oat mixture. Use a wooden spoon to work it together. It will be thick and tacky at first, so keep stirring and use the back of the spoon to mash any sugar-oat clumps until the maple mixture is spread throughout.
4. Transfer the mixture to the prepared pan and press it down very firmly. Bake until the granola is golden and fragrant, about 45 minutes. Take the pan out of the oven and, right away, mark the granola into bars. If some pieces crack smaller while you do this, that is completely fine.
5. Let the granola cool. Break the scored bars into bite-size nuggets. Store the granola in a covered container for up to 2 weeks.