Also known as Cherry-Berry-Very-Merry-Christmas Granola, Cupid’s Crunch, or some other festive name depending on the gift-giving occasion, you will find this granola in our pantry pretty much any time. If you can’t it means it is time to make more. The only thing that had to be done to make this recipe gluten-free is to assure the oats, nuts and fruit are gluten-free.
This is one of those blank canvas recipes that begs for improvisation. Switch up the spices seasonally, you can swap the honey for maple syrup, the nuts can be changed and the fruit as well. Enjoy by the handful or the bowlful (cupful, bagful). Sprinkled over yogurt, in a bowl with milk, over ice cream, in a box, with a fox…
- May 23, 2021
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- 4 cups GF rolled oats
- 2 cups sweetened, shredded coconut
- 2 cups sliced almonds
- 1 tablespoon ground cinnamon
- 1 teaspoon (total) spices of your choice: try ginger, nutmeg, allspice, cloves, or even a pie spice blend
- 1/4 teaspoon kosher salt
- 1/2 cup flavorless oil
- 1/3 cup honey
- 1 -1 1/2 cups (total) dried cherries and cranberries or any combination of dried fruits including cherries, cranberries, raisins, dried apricots, chopped if desired.
- Step 1
- Preheat oven to 350
- Step 2
- Line a half sheet pan with parchment paper (optional, but makes for easier clean up)
- Step 3
- Toss the oats, coconut, almonds, cinnamon, spices & salt in a large bowl.
- Step 4
- Pour the vegetable oil and honey over the oat mixture.
- Step 5
- Stir until all the oats and nuts are coated with the liquids. Pour onto a sheet pan and spread evenly.
- Step 6
- Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
- Step 7
- Remove the granola from the oven, add the dried fruit and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.