Gluten-Free Granola

*Mama Cass Original inspired from BHG

1.Preheat oven to 300 degrees

2.In a large bowl combine:

• 5 cups oatmeal
• 1 cup almonds or walnuts
• 3/4 cup shelled sunflower seeds
• 3/4 cup coconut flakes 

3.Combine:

• 2 tbsp oil
• 2/3 c honey or maple syrup

Drizzle over Granols mixture until well coated.

4.Very lightly grease 3 large cookie sheets and spread a layer of granola on each cookie sheet.

5.Bake for 20 minutes stirring every 5-7 minutes to encourage even browning.

6.When you mix the second time drizzle a little honey or maple syrup over the granola to encourage clustering if desired.

7.When mix is a golden brown, remove from oven and let cool 5 minutes

8. Combine the following with the toasted granola in a large bowl:

• 1 c dried cranberries
• 1 c dried apricots
• 1/2 c crushed banana chips

 9. Store in Ziploc bag for 7-10 days

** You can substitute dried fruits for different flavors. Also, if this were to be used for a trail food, you could add M&Ms or Reese's Pieces

This is a very adaptable recipe. Have fun with it and ENJOY!