Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

Banana Blackberry Muffins

prep: 15 minutes
bake: 15 to 20 minutes

you’ll need…
1 cup oatmeal (not instant oatmeal)
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 large bananas, chopped
½ cup unsalted butter, softened
½ cup firmly packed brown sugar
1 egg
12 perfect blackberries

let’s get to it…
Place oven rack in center of oven. Heat oven to 375°F. Butter standard muffin tin (12 muffins).
Place oatmeal in a food processor. Pulse for 1-minute until oats resemble flour. Add flour, baking soda and salt to food processor and pulse until mixed; set aside.
Beat bananas and butter together (mixture will look curdled). Add the brown sugar and egg and beat until mixed. Add the oatmeal and flour mixture and blend until just combined (don’t overmix!).
Fill prepared muffin tins three-quarters full. Place one blackberry in the center of each muffin.
Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool muffins for 5 minutes and remove from tin.