Granola is the Swiss army knife of food. It can be sweet. It can be savory. You can eat it as is (snack), you can have it with milk (cereal), you can use it as a topping (condiment), the list goes on and on. Once I learned how to make it from scratch, it felt like I doubled my recipe collection overnight. I include almonds and raisins in my recipe because those are staple ingredients in my house. (Though you may also notice dried cranberries in the photo above, because I had those on hand when I took the shot.) Swap them out for whichever nuts or dried fruits you like.

INGREDIENTS
2 cups (6 ounces) rolled oats
1/2 cup (3 ounces) roasted salted almonds, chopped
1/4 cup (3 ounces) honey
2 tablespoons (1 ounce) brown sugar
2 tablespoons (1 ounce) canola oil
1 teaspoon vanilla extract
1/2 teaspoon chai spice
1/4 teaspoon kosher salt
1/2 cup (3 ounces) raisins

TOOLS
medium (3-quart) mixing bowl
kitchen scale
measuring cups and spoons
mixing spoon
quarter sheet (9” x 13”) baking pan, lined with silicone baking mat
paper towel, dampened

METHOD
1. Set oven to 300 degrees Fahrenheit. Combine all ingredients—except raisins—in bowl. Mix well.
2. Press mixture evenly across prepared pan.
3. Bake until highly aromatic and toasted—about 30 minutes.
4. Let granola cool in pan—about 20 minutes. (Granola will harden as it cools.) Meanwhile, wipe out inside of bowl with dampened paper towel. Fill bowl with raisins.
5. Transfer granola back to bowl. Break into clusters, then mix well by hand to distribute raisins throughout.

NOTES & TIPS
• Store at room temperature in an airtight container.

READY IN
55 minutes

YIELD
4 cups