Crunchy Granola

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper for easy removal and cleanup.

Combine packed brown sugar, honey, vegetable oil, ground cinnamon, and vanilla in a small bowl, stirring until the mixture is well blended and the sugar begins to dissolve.

Place rolled oats and whole almonds in a large bowl, then pour the honey mixture over them. Stir thoroughly until all oats and almonds are evenly coated with the sweet mixture.

Spread the mixture evenly across the prepared baking sheet in a single layer, breaking up any clumps gently with a spoon.

Bake for 20–25 minutes, stirring every 5 minutes to promote even toasting and prevent burning, until the granola is golden brown and fragrant.

Remove the baking sheet from the oven and allow the granola to cool on the sheet for 10 minutes—it will crisp up further as it cools.

Stir in the raisins once the granola has cooled slightly, then transfer the entire mixture to an airtight container for storage.