Instructions

• Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat and set it aside. Lightly oil a 9x13-inch baking dish, line it with parchment paper with an overhang for easy removal, then lightly oil the top of the parchment. Set the prepared dish aside.
• In a medium bowl, combine 1/4 cup canola oil and 2 cups rolled oats. Toss until the oats are evenly coated and look glistening.
• Spread the coated oats in an even layer on the prepared baking sheet. Toast in the preheated 325°F oven for about 20 minutes, stirring once at the 10-minute mark. The oats are done when they are slightly darkened and aromatic. Remove from the oven.
• Return the toasted oats to the medium bowl. Add 1 cup shredded unsweetened coconut, 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine grain sea salt, 1 cup almonds (lightly toasted), and 1/3 cup currants (or raisins). Stir to combine thoroughly.
• Reduce the oven temperature to 300°F.
• In a large pot, combine 1/2 cup honey and 1 teaspoon vanilla extract. Heat over medium until it comes to a gentle boil, watching carefully to prevent boiling over. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
• Remove the honey mixture from the heat. Pour it over the oat mixture and stir until all of the dry ingredients are evenly coated with the honey mixture.
• Scrape the coated mixture into the prepared 9x13-inch baking dish. Spread it into an even layer, then press it firmly and evenly into the pan (use your hands with a piece of parchment between your hand and the mixture, or press with the bottom of a measuring cup) so the mixture is compact.
• Bake at 300°F for about 25 minutes, beginning to check for color and firmness at 20 minutes. The bars should be just golden; avoid baking until very dark or they will become too crunchy.
• Remove the dish from the oven and allow the granola to cool completely in the pan (until firm), then use the parchment overhang to lift it out. Cut into 12 bars.
• Store the bars in an airtight container at room temperature for up to about 1 week.