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Preheat the oven to 275°F. Line a baking sheet with parchment paper.
Place 1 cup of the raisins in a small bowl and cover with boiling water. Let sit for 10 minutes.
Bake for 20 minutes, then stir in remaining 3/4 cup raisins.
Continue baking, stirring once or twice but keeping clumps together, until mixture just begins to brown and dry out, 30 to 40 minutes more; granola will crisp as it cools, so don’t overbake it.
Cool granola completely on the pan.
Granola will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks.