Zach and I started making granola while living in the Bronx a few years ago. This is because one could not find granola in the South Bronx. Since moving to the LES, where granola is bountiful, we have been pretty lazy about making our own. Until tonight, that is. Our go to recipe is from Bon Appetite, but calls for corn syrup (sub honey) and uses lots of maple syrup. Maple syrup is insanely expensive. Especially when you triple the recipe.
So we started an add this, leave out that experimental granola that combines a few recipes, personal preferences, and convenience. Ditch the corn syrup and oil, add egg whites to bind it all together. No vanilla? Let's try almond extract. As it turns out, I think the almond extract is what makes it.