Almond Butter Cinnamon Raisin Skillet Granola

Steps

1. Chop the almonds and line a baking sheet or large plate with parchment for cooling.
2. In a small bowl, stir the almond butter, honey, canola oil, vanilla and salt until smooth to make the glaze.
3. Set a large nonstick skillet over medium heat. Add the oats and almonds and toast, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
4. Sprinkle the cinnamon, nutmeg and flaxseed over the oats and stir for 30 seconds.
5. Lower the heat to medium-low, pour the glaze over the oat mixture and stir until everything is evenly coated.
6. Press the mixture into an even layer and cook undisturbed for 2 minutes, then flip sections with a spatula; repeat for 6 to 8 minutes until deep golden and the glaze looks dry. Watch closely so the honey doesn't scorch.
7. Spread the hot granola on the lined sheet, press it down lightly and let it cool completely, about 20 minutes, so it crisps.
8. Break the cooled granola into clusters, toss with the raisins and store airtight.