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.
Ingredients
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
Method
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
Enjoy!








*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.