Cinnamon Raisin Granola

For the Granola

1. Preheat your oven to 350 °F (177 °C).
2. In a microwave safe bowl, add the peanut butter, maple syrup, and vanilla. Microwave until the oil is melted.
3. To the bowl add the cinnamon and salt, stir together to combine.
4. In a large bowl, add the oats and peanut butter/syrup mixture. Stir to coat the rolled oats.
5. On a parchment lined sheet pan, spread the oats in a single layer of about ½" in thickness.
6. Bake for 20-22 minutes or until it is slightly firm in the center.
7. Allow to cool completely to room temperature and then break it up into pieces of your desired size. Add in the raisins and mix.
8. Store in an air tight container. I used the Zwilling CUBE containers which are vacuum sealable dry storage containers. The Granola should last a couple of weeks in the pantry.
9. This recipe makes 10 servings. Get a final weight of your total yield and divide this by 10 to obtain the per serving weight. I yielded 640g for 64g per serving.