Down to Earth Granola

4 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups raisins or dried cranberries

Directions
In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a sauce pan, warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon, finish mixing by hand.
Preheat oven to 300°F Spread granola in a 15x10x1” pan. Bake 40 minutes, stirring carefully every 10 minutes.
Transfer granola-filled pan to a cooling rack. Cool completely.
Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags.
Store at room temperature for 1 week or the freezer for 3 months.

Lani's Cocaine Crunch

Mix:
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut

Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup

Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.