Gluten Free Granola

I've been making homemade granola since my now-grown kids were little. We'd put it on yogurt, ice cream, or use it as a cereal, but their favorite way to eati it has always been with apples (or bananas) and peanut butter. I would make it as pictured below or I would cut a cored apple into circles and make sandwiches with the peanut butter and granola in the middle. Nowadays, I tend to have it with other nut butters, but it's still a favorite afternoon or evening snack.

Ingredients:

- 4 cups gluten free oats (such as Bob's Red Mill)

- 4 cups mix of chopped nuts (I use almonds, pecans, walnuts, pumpkin seeds and/or sunflower seeds)

- 1 cup coconut flakes

- 1/2 cup honey (use more if you want a sweeter granola; I keep mine not so sweet)

- 1/2 cup coconut oil

- 2 Tbs cinnamon (I use Ceylon cinnamon as it is good for blodd sugar support)

- 3/4 cup coconut water (or cranberry juice)

- 4 cups driet fruit (I use cranberries, cherries, and raisins)

Preparation:

Preheat oven to 350* F. Line two bakings sheets with parchment paper. Combine oats, nuts and coconut flakes in a large bowl. In a medium saucepan, combine honey, coconut oil, cinnamon and coconut water. Heat and whisk until well combined. Pour hot syrup over oat mixture and stir to coat evenly. Spread mixture onto parchment paper and bake until golden, about 30 minutes. Stir a few times to make sure it is evenly golden brown. Remove from oven. Add dried fruit and stir to blend. Cool completely before storing in airtight containers. Enjoy :)