Granola (basic)

6 cups oats
1/3 cup canola oil
mix well

then add to taste:
honey
brown sugar
and/or maple syrup

1 t or more vanilla or almond extract
chopped nuts

Mix well. Bake at 350 until desired doneness – allow to cool then store in airtight container.

raisins or other dried fruit can be added after baking

Here's another: 
Granola recipe: 6 cups oats
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup canola oil
1 1/2 tsp. salt
Stir oats and brown sugar together. In separate bowl stir syrup, oil and salt together. Add to oat mixture. Stir very well until thoroughly mixed. Pour mixture into two sheet pans. Bake at 250 degrees for 1 hour and 30 minutes, stirring every 15 minutes to achieve even color and crunchy texture.

From http://dinersjournal.blogs.nytimes.com/2009/05/04/homemade-granola-bars/


And another: 

Crunchy Granola for Dirty Hippies and Everyone Else

2 1/2 cups rolled oats
1/4 cup vegetable or canola oil
1/4 cup honey
1/4 cup brown sugar
1 tsp. vanilla extract
2 tsps. cinnamon
1-2 tsps. salt
Nuts of your choosing
Dried Fruit of your choosing

1. Preheat oven to 325. Combine oil, honey, sugar, vanilla, cinnamon, and salt in a large bowl. Add oats and toss to coat. The mixture should be sticky, but not dripping with liquid.

2. Spread the granols in a thin layer on  a wax or parchment paper line baking sheet or dish. (I used a dish, which I liked because I could easily spread and mix the granola without spilling any.) Place in oven.

3. Cooking time is about 25-30 minutes, but there’s plenty of wiggle room. Take the pan out every ten minutes or so and mix the granola around to prevent sticking. Taste regularly, keeping in mind that things will crisp up when it cools. The granola shouldn’t brown, and the pan on the right above is actually overdone. It was still really good.

4. If your nuts are untoasted add them toward the end of cooking so that they have time to toast but don’t burn. Add toasted nuts and dried fruit after you remove the granola from the oven.

From: http://foodjunta.com/2009/03/31/breakfast-briefs-granola/