Mix the first six dry ingredients in a large bowl.
Heat the honey and oil on the stove in a pan to make it easy to pour. Drizzle over the dry ingredients and mix well.
Spread on a large cookie sheet and bake at 350°. Every 15 minutes take the granola out of the oven and mix it up with a large pancake turner. Bring up the uncooked ingredients from the bottom to the top. Bake this for an hour stirring every 15 minutes.
While the granola is baking for the last 15 minutes, mix the raisins, cranberries, vanilla, and almond extract together in a very large bowl.
Customize this recipe. Add your favorite dried fruit, cherries, apricots, maybe try some different nuts, walnuts, pecans, etc. or leave all the dried fruit out. No dried fruit is my daughter's favorite variation.
Once the granola is done cooking, pour it into the large bowl and stir in the extracts and dried fruit. It will sizzle as it hits the wet ingredients. Stir fast.
Store in a plastic bag. Will keep for three months.
TIP - I love to serve this over Western Family Vanilla Yogurt. It is thicker than most. The creamy texture of the yogurt is perfect with this granola.