This recipe is adapted from my dear friend's blog The Culinary Enthusiast.
2/3 cup pecans, chopped coarse
3 cups old-fashioned rolled oats*
3 tablespoons canola oil
1/2 cup honey
2 tablespoons whole flax meal
1/4 tsp. cinnamon
1/4 teaspoon salt
1/4 cup each raisins and golden raisins (or dried cranberries, cherries, whatever!)
*Note - Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the pecans in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes.
Off the heat, stir in the honey, whole flax meal, cinnamon, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet covered with parchment paper. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.
Stir in the raisins (or whatever). With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2‑inch-thick slab. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve. The granola can be stored at room temperature in an airtight container for up to 1 week. But you won't need to worry about it being stored at all! We gobble it up in one sitting! It is super yummy and super addictive! Even hubby loves it! The kiddos love it topped on homemade yogurt!