1/3 cup maple syrup
1/3 cup brown sugar
4 tsp vanilla
2 cups chopped almonds
1/2 tsp salt
1/2 cup coconut oil
5 cups oats (not quick oats)
2 cups chopped dried fruit
Preheat oven to 325.
Line a rimmed baking sheet with parchment paper.
Wisk syrup, sugar, vanilla, salt in bowl.
Wisk in oil.
Fold in oats and almonds until coated.
Transfer oat mixture to baking sheet and spread into 3/8″ layer.
Compress with a spatula until compact.
Bake to light brown, 40-45 minutes, rotating pan halfway through.
Remove from oven and cool on wire rack about 1 hour.
Break into pieces and add in the dried fruit.
This can be stored at room temperature for 2 weeks.