School has started again, and with it the need for a fast, healthy, gluten-free breakfast. This week's gluten-free recipe should make that goal just a little easier to meet.
Gluten-Free Cherry Almond Granola
1 cup packed brown sugar
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tablespoons butter (may substitute olive oil, if desired)
2 teaspoons almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat-free vanilla yogurt, optional
In a saucepan, combine the brown sugar, honey, apple juice concentrate and butter. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray (or better yet, use silicone mats!). Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. For chewier granola, do not overbake. Cool completely. Serve with yogurt if desired. Store in an airtight container. Makes 3 quarts (you can easily half this recipe if that is too much).
