Granola Cinnamon Crunch

4 cups old-fashioned oats
1 1/2 cup sliced almonds or crushed Cheerios
1/2 cup packed light brown sugar or Splenda
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup extra virgin olive oil
1 teaspoon vanilla

Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake approximately 40 minutes, stirring carefully every 10 minutes. Granola is ready when light brown to golden brown. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months. Make a double batch, as this can go fast.