Oatmeal Cookie Granola

• 3 cups Rolled Oats
• 1/4 cups Brown Sugar, Packed
• 2 Tablespoons Ground Flax Seed
• 2 teaspoons Cinnamon
• 1 pinch Salt
• 1/3 cups Canola Oil
• 2 Tablespoons Honey (or Agave Nectar For A Vegan Option)
• 2 teaspoons Vanilla Extract
• 1/2 cups Raisins

1. Preheat the oven to 300u0b0F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oats, brown sugar, ground flax seed, cinnamon and salt. Stir together and set aside.
3. In a small bowl, measure out oil and pour it in to the oat mixture. Next, add the honey (or other agave nectar for vegans), then the vanilla. Stir the entire mixture until all is evenly coated.
4. Spread the granola onto the baking sheet in an even layer and bake for 30 minutes, stirring about 4 or 5 times so the mixture doesn't burn. Once done, remove from the oven and stir in the raisins. Place on a flat surface and pat the mixture down with the back of a spatula or large spoon. Let cool for 10-20 minutes, then break into clusters.
5. Store in an airtight container for up to 2 weeks.

rolled oats, ubc, ground, cinnamon, salt, canola oil, honey, vanilla, raisins

Taken from tastykitchen.com/recipes/breakfastbrunch/oatmeal-cookie-granola/ (may not work)