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Cranberry and Orange Granola

['2 cups old-fashioned oats', '1 cup sliced almonds', 'Nonstick vegetable oil spray', '1/2 cup pure maple syrup (preferably Grade B)', '1 tablespoon unsalted butter, melted', '1 teaspoon hazelnut or grapeseed oil', '1/4 cup dried cranberries', '1/4 cup golden raisins', '1/3 cup candied orange peel, sliced into long, thin strips', 'Ingredient info: Candied orange peel can be found seasonally at most supermarkets and purchased year-round at specialty foods stores and chefshop.com.']

Preheat oven to 300°F. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. DO AHEAD: Store airtight at room temperature for up to 2 weeks.

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