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1.
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Preheat oven to 350 F. Place the oats on a rimmed baking sheet and toast for 10 minutes in the preheated oven.
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While the oats toast, prepare the wet ingredients.
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2.
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Melt the butter in a microwave safe bowl for 45 seconds to 1 minute.
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Remove the bowl from the microwave.
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Add the peanut butter, 1/4 teaspoon cinnamon and 1 teaspoon vanilla to the hot melted butter and stir until everything is melted and well blended.
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3.
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In a food processor, pulse the peanuts and raisins on high until finely chopped.
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You can be the judge of how big you want the pieces, but I went for a fine but coarse blend.
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4.
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Combine the oats, wet ingredients, and peanuts/raisins in a large mixing bowl.
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Use a spoon or spatula to thoroughly coat the oats.
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5.
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Reduce oven temperature to 300 F. 6.
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Prepare a 9x9 glass baking dish by spraying it with non-stick canola spray.
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7.
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Pour the oats mixture into the prepared baking dish.
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Use your fingers to press the mixture down and create an even layer.
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I have found that I need to either dampen my fingers with water or non-stick spray.
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8.
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Bake at 300 F for 30 minutes.
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9.
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Remove from the oven and allow to cool on the counter for 1 hour.
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You can turn off the oven at this point but youll want to preheat it again to 300 F toward the end of the hour of cooling.
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10.
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Using a fork, break the granola apart into chunks.
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11.
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Spread it on a rimmed baking sheet and sprinkle with remaining cinnamon and brown sugar.
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12.
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Bake at 300 F for 15 minutes.
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Watch the granola closely after 10 minutes to prevent the brown sugar from burning.
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13.
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When done remove the pan from the oven and place it on a cooling rack.
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Allow to cool completely and then place an airtight container or sandwich bags.
