I’ ve been on a big granola kick lately, but since I’m gluten-free I need a gluten-free granola, and it’s hard to find one that doesn’ t cost a fortune.  Some people with Celiac Disease steer clear of all things oats, but I’ve found that if I stick to certified gluten free oats, like Bob’s Red Mill, then I’m okay.

This morning I decided to experiment with some different flavours and made granola with oats, cranberries, walnuts and coconut; and it turned out really nicely. It’s crunchy and chewy, some of it is clumped together in chunks but some is loose, and it's fabulous when mixed into yogurt, or just on its own.

Ingredients:

1 1/2 C gluten free oats
1/2 C cranberries
1/3 C coconut
1 package walnuts (100 g)
2 Tbsp brown sugar
4 Tbsp canola oil
4 Tbsp honey

Makes approximately 3 cups.

Mix all of the ingredients together and spread on a foil-lined baking sheet. Bake at 325F for about 20 minutes. Let the granola cool on the sheet and then break it up into
chunks.

All of the ingredients can be adjusted to taste, especially the sugar and honey. The more honey in the mixture the more it will clump. If there is no honey then the granola will all be loose.

Once finished, it will last for about two weeks in the fridge in an airtight container.

Enjoy.

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