3 cups (750 ml) quick cooking rolled oats

1 1/2 cups (375 ml) rice cereal (Rice Krispies)

3/4 cup (180 ml) brown sugar

1/2 cup (125 ml) ground almonds

A pinch of salt

1/4 cup (60 ml) unsalted butter

1/4 cup (60 ml) honey

1/4 cup (60 ml) canola oil

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 33 x 23-cm (13 x 9-inch) baking dish with parchment paper, letting the paper hang over two sides. Butter the other two sides.

In a bowl, combine the rolled oats, rice cereal, brown sugar, almond powder, and salt.

In a saucepan, melt the butter with the honey and oil. Pour over the dry ingredients and stir to combine until thoroughly moistened. Spread in the prepared pan and press firmly into an even layer. Bake for about 25 minutes or until the granola is golden brown. Let cool for about 20 minutes. Unmould and cut into 16 bars, using a sharp chef's knife (separate the bars once they have cooled completely). Cool completely. Store in an airtight container.

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