Cinnamon sugar granola

Just a little while ago I decided that I was going to make granola since it usually has wheat/gluten or is sold in bulk which can be contaminated by gluten or oats that like most oats aren’t gluten free*. So I took out a cook book and looked at some recipes to get an idea of how to make the granola. I took a little bit of this and little bit of that and put in the oven and baked it. It is SOOOO good, whether or not it’s fresh out of the oven or put in milk or yogurt.
But Dil thought it would be better if it was baked a little longer so it would be a little more crunchy. I think it fine the way it is.

This granola will have coming back for more even after its gone.
2 cups oats
1 tsp. cinnamon
1/2 tsp. granulated sugar
1 tsp. brown sugar
4 tbs. honey
1/3 cup coarsely chopped walnuts
2/3 cup unsweetened tart cherries
1 tbs. extra virgin olive oil
1 pinch salt
Preheat oven to 375°, cover a medium size pan with parchment paper and evenly spread the oats onto the pan, toast the oats for 5 minutes. Ina small bowl mix the honey, granulated sugar and 1/2 tsp. of the cinnamon. Once the oats come out do not turn off the oven. Add the walnuts, tart cherries, and brown sugar to the oats and sprinkle the salt on. Transfer the oats, cherries and walnut to a medium mixing bowl and add the cinnamon/ honey mix to the oat mix and mix until all of the oats are coated. Spread the granola onto the parchment again and put back into the oven for 5 more minutes. After the granola comes out sprinkle the last 1/2 tsp. of cinnamon over the granola

*Regular oats aren’t usually gluten free because they are shipped in the same containers wheat or gluten is shipped in. I used Bob’s® gluten free oats which are a little to thin by themselves but are perfect for this granola.

Gluten Free for Beginners

Now I know how hard it is in the beginning to not eat wheat and gluten so I took my time to put up a few helpful tips and tricks.

1. Put your toothbrush through the wash or get a new one. This will help get all the gluten off.

2.Dont use charcoal briquettes because the makers may put a wheat coating on it. So instead of using briquettes use hard wood chunk charcoal to cut down the chance of wheat or gluten.

3.Avoid already used toasters and chopping boards as they probably have gluten in/on them. If you can’t use a dedicated toaster you can get little toaster safe envelopes that you put your stuff in to toast, which are small enough to slip in your purse or bag and last about ten uses.

4.If you ever cook you will want to get more cooking utensils for gluten free cooking. Things like sifters, spatulas, colanders/strainers* and wooden spoons. Anything that has nooks and cranny can hide gluten if it was ever used for cooking with wheat or gluten. In particular pay attention to colanders/strainers because it’s almost impossible to get all the gluten off them.

5.You should have different sets of scrub brushes and wash clothes if your kitchen is not completely gluten free. If this is not feasable wash you scrub brushes and wash clothes frequently.

6.If you use a shared (not 100% gluten free) kitchen wash your hand towels frequently.

*We strongly advise getting a new colanders or strainers as the gluten is so hard to get off and you can never be sure if all the gluten is gone.