1/2 cup preserves (I used peach)
1/2 cup brown sugar
1/2 cup vegetable shortening (liquid or solid) or 3/4 cup butter

1-2 teaspoons vanilla
1 tablespoon cinnamon
dash of salt
1/2 cup to 1 cup nuts (I use sliced almonds)

4 cups of oats (quick or old fashioned)

Stir into hot mixture and coat oats. If there appears to be too much liquid, stir in more oats.

Put on a greased cookie sheet or 9x13 inch greased cake pan.

Bake at 350°F for 30 minutes (stir every 10-15 minutes – edges get brown before middle).

When golden brown, remove from oven and poke 1/2 - 1 cup raisins into warm/hot granola (if you like them).

Cool for about 10-15 minutes and use a spatula to remove granola from pan.

Store in an airtight, covered container. Eat as a snack or use as a breakfast cereal, serving granola with milk.

Submitted by: Doris in Kentucky