Laurent Tourondel's Favorite Granola

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened cornflakes
• 1 cup steel-cut oats
• 1 cup sliced almonds
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 cup honey
• 1/2 cup maple syrup
• 1/4 cup canola oil
• Finely grated zest of 2 oranges
• 2 vanilla beans, split and scraped

1. Heat oven to 325 degrees.
2. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon.
3. Mix until well combined.
4. In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp.
5. Place over medium heat and boil for 1 minute.
6. Discard vanilla beans, and pour hot liquid over dry ingredients.
7. Using a rubber spatula, mix until well combined.
8. Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola.
9. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes.
10. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
11. When granola is completely cool and dry, break into bite-size pieces.
12. Store in an airtight container for up to 1 week.

oldfashioned, unsweetened cornflakes, oats, almonds, salt, ground cinnamon, honey, maple syrup, canola oil, oranges, vanilla beans

Taken from cooking.nytimes.com/recipes/1014549 (may not work)