Gingersnap Granola

Ingredients

• 4 cups old-fashioned rolled oats
• 1 cup oat bran
• 1 cup sliced almonds
• 1/4 cup molasses, not black strap
• 1/3 cup brown sugar
• 1/4 cup canola oil
• 1/4 cup water
• 2 tsp powdered ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp salt
• 1/2 cup raisins

Directions

1. Set your oven to 300 degrees, and cover a baking sheet with parchment paper. Add the oats, oat bran, and almonds to a large bowl, then stir until everything is evenly combined.
2. In a small saucepan, add the molasses, brown sugar, oil, water, ginger, cinnamon, cloves, and salt. Warm over a low flame, stirring, until the brown sugar melts and the mixture turns pourable.
3. Drizzle the molasses mixture into the bowl with the oats, then mix until the oats, almonds, and oat bran are thoroughly coated. Transfer the damp granola to the prepared baking sheet and smooth it into one even layer.
4. Bake for 20 minutes, then stir the granola well. Return it to the oven for 10-20 minutes more, until it is lightly golden brown; the exact timing depends on the baking sheet size and how thickly the granola is spread.
5. Take the granola out of the oven and mix in the raisins. Press it into a tight, compact layer and let it cool. When it is cool, break it into pieces and store it in an airtight container.