8 C old-fashioned oats
1/2 C sliced almonds
1/2 C water
2 tsp cinnamon
1 1/3 C unsweetened apple juice
1 1/2 tsp vanilla extract
2/3 C honey or maple syrup
2 TBS canola oil
2 C dried fruit
Preheat oven to 350. Line 2 large baking sheets with parchment paper or foil.
In each of 2 bowls, toss 4 C oats, 1/4 C almonds, 1/4 C water, and 1 tsp cinnamon. Whisk apple juice, honey, vanilla, and oil until blended in another bowl. Add 3/4 C juice mixture to each bowl of oats; toss to combine.
Spread half of oat mixture onto each baking sheet. Bake, stirring every 15 minutes, until golden, 45 minutes. Let cool. Transfer to large bowl; stir in fruit. Transfer to airtight containers and store at room temperature for up to two weeks.
