Home Made Granola

4 cups old-fashioned oats
1 1/2 cup sliced almonds or walnuts
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla or almond extract
1 1/2 cup raisins or dried cranberries

(I cut this recipe in half when I make it because my husband doesn't like granola. It is easy enough for me to mix up a fresh batch when I run out. But the recipe as is will make several servings.)

Preheat oven to 350 degrees F.

In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Stir in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. (my oven isn't exactly calibrated so I have to check it and stir every 5 minutes. Don't let it get too dark. If you think it is done after 25 or 30 minutes, pull it out of the oven.) Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

Note: A few tablespoons of sugar-free maple syrup or pancake syrup can be used in place of the brown sugar. Pumpkin seeds, or any other dried fruit can be stirred in immediately after baking. Also, I prefer almond extract. You'll see why. Yummy!

What I like best about this recipe is that it doesn't clump and harden into chunks. The last recipe someone gave me, I nearly cracked my tooth! This stays nice and loose. You don't even have to add fruit if you don't want to.