Instructions: Serves 10 to 12
Time to prepare: 5 minutes.

Cooking Time: 15 minutes

Refrigeration/freezing: keeps up to 6 months in a cool, dry place.

Heat the oven to 350 F.

In a large saucepan, combine the honey, barley-malt syrup, and fruit juice concentrate. Heat over medium heat until you can stir the mixture easily, but before it starts to boil, about 5 minutes.

Place the oats in a large mixing bowl. Add the honey mixture and stir rapidly and thoroughly to coat the oats.

Spread the oats in a thin, even layer on a large nonstick baking sheet (you may need two). Place It in the oven and bake until the granola is crisp, no more than 15 minutes. Watch carefully, or the granola may burn.

Remove the baking sheet to a cooling rack. Let the granola cool thoroughly on the baking sheet. Place the granola in a large bowl, break up any large chunks, stir in the raisins, and transfer to a tightly covered container.

Store in a cool place.

Note This is a syrup made from fruit juice-not a frozen concentrate-which you may be able to find at a health-food market on the sweetener shelf, next to molasses and maple syrup.

Although its hardy stuff, granola is sensitive to subtle changes in ingredients. Switch the sweetener or the fruit juice, and you have a whole new flavor. Consider other add-ins too, such as coconut, chopped dried fruits, and nuts.

WHAT TO ADD AND WHEN TO ADD IT:
Use maple syrup instead of barley malt syrup.

Use the same amount of undiluted, thawed frozen apple juice concentrate in place of mixed fruit juice concentrate. Add diced dried apples along with the raisins.

Use the same amount of undiluted thawed orange juice concentrate in place of mixed fruit juice concentrate. Add dried cranberries and/or diced dried mango instead of, or along with, the raisins.

For other fruit flavors, use the undiluted frozen or bottled juice concentrate of any fruit you want, such as blueberry, cherry, or apple.

Before baking, add slivered almonds or chopped peanuts to the oats. Stir thoroughly. Remember nuts are fatty, so go easy with this option, adding about 1/3 cup per recipe.

Before baking, add 1/4 cup shredded unsweetened coconut to the mixture.

Stir well.

Before baking, stir in 1/2 cup wheat bran or oat bran. Substitute barley flakes or wheat flakes for half of the oats.

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