Gingersnap Granola

Preheat the oven to 300ºF and line a baking sheet with parchment paper.

In a large bowl, stir together the oats, oat bran, and almonds until evenly combined.

In a small sauce pot, combine the molasses, brown sugar, oil, water, ginger, cinnamon, cloves, and salt. Heat and stir over a low flame until the brown sugar has dissolved and the mixture is liquid.

Pour the molasses mixture over the bowl of dry oats and mix well until all of the oats, nuts, and oat bran are well coated.

Pour the wet granola mixture onto the baking sheet and spread it out into a single layer. Bake the granola for 20 minutes, then give it a good stir.

Bake for another 10-20 minutes, or until light golden brown (the total time will depend on the size of the baking sheet and how thick the granola is layered).

Remove the granola from the oven and stir in the raisins. Press the granola down into a compact layer and allow to cool. Once cool, break it up and store in an air-tight container.