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Step 1
Preheat your oven to 350 °F.
Step 2
In a microwave safe bowl, add the peanut butter, maple syrup, and vanilla. Microwave until the oil is melted.
Step 3
To the bowl add the cinnamon and salt, stir together to combine.
Step 4
In a large bowl, add the oats and peanut butter/syrup mixture. Stir to coat the rolled oats.
Step 5
On a parchment lined sheet pan, spread the oats in a single layer of about ½" in thickness.
Step 6
Bake for 20-22 minutes or until it is slightly firm in the center.
Step 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.
Step 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.
Step 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.