Many of us are probably looking forward to some roadtrips or, at least, picnics and time outside in the next few months. I'm always looking for quick and easy snacks to take along.

My friend swears by this recipe for almond-raisin granola that she found years ago on epicurious.com, a great site with recipes from Gourmet and Bon Appetit ... and not all of them are complicated. She or her husband makes it every week so they always have it on hand. They mix it with yogurt for a filling breakfast. But it's great on its own too.

This recipe is from the December 1999 edition of Bon Appetit. You can mix it up - adding your favorites such as other dried fruits.

Almond-Raisin Granola

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/3 cup sesame seeds
6 tablespoons pure maple syrup
6 tablespoons (packed) dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup golden raisins

Preheat oven to 250°F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Can be made 1 week ahead. Store in airtight container.)

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