This granola recipe fell into my lap a few years ago, and I honestly don't remember how! I love adding this to vanilla yogurt and fruit as a quick breakfast as I walk out the door, and it's really quick to throw together. I made a batch this weekend, and it stores in an air-tight container for about a month. If you're into a crunchier take on granola, just bake it a little longer, but I like its consistency. It's a little chewy, but I know that's a personal preference!
I've always intended to switch this up with craisins or different nuts, and I've just never remembered until last-minute. However, I'm sure you could change this up to your favorite morning munchies!
1/2 C. slivered almonds (or your favorite nuts - walnuts are good, too)
1/2 C. raisins
3/4 C. vegetable oil
1/4 C. honey
1 T. vanilla
Mix dry ingredients. Whisk together oil, honey, and vanilla; toss with oat mixture. Spread on a parchment-lined baking sheet. Bake 350 for about 15 minutes, or until golden. Allow to cool completely before storing.