Mocha Almond Granola Clusters with Raisins

Steps

1. Preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment paper.
2. In a large bowl, stir the ground flaxseed into the cooled espresso and let it sit 5 minutes until it thickens into a gel; this binder makes the clusters.
3. Whisk the honey, canola oil and vanilla into the flaxseed mixture until smooth.
4. In a second bowl, stir together the oats, chopped almonds, unsweetened cocoa powder, cinnamon and salt until the cocoa powder is evenly mixed through.
5. Add the oat mixture to the wet mixture and stir until every oat is evenly coated and dark with cocoa.
6. Spread the granola on the lined baking sheet and press it firmly into an even layer about 1/2 inch thick.
7. Bake 28 to 32 minutes without stirring, rotating the pan halfway through, until the surface looks dry and smells toasty; the cocoa hides browning, so go by dryness and aroma.
8. Let the granola cool completely on the baking sheet, about 45 minutes, without touching it; it crisps as it cools.
9. Break the slab into bite-size clusters, then toss them with the raisins (the pantry's dried fruit, standing in for dried berries).
10. Store in an airtight container at room temperature.