4 c. old fashioned oats
1 1/2 c. sliced almonds (or 1/2 c. sunflower seeds)
1/2 c. packed light brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. cooking oil
1/4 c. honey
1 tsp. vanilla
1 1/2 c. raisins or dried cranberries (or half of each)

Preheat oven to 350°F. In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a saucepan, warm the oil and honey. Whisk or stir in vanilla when warm. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.

Spread granola in a 15 x 10 x 1 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes.

Transfer granola-filled pan to a rack; cool completely. Stir in raisins or dried cranberries. Seal granola in a airtight container or in zip-lock plastic bags. Store at room temperature for 1 week, or in freezer for up to 3 months.

Makes 9 cups, 24 servings.