Homemade Gluten-Free Granola

• 4 Tablespoons Earth Balance Buttery Spread
• 3 Tablespoons Unrefined Cane Sugar
• 1/2 teaspoons Cinnamon
• 1 cup Gluten Free Rolled Oats,uncooked
• 1/4 cups Cashew Nuts, Chopped
• 1/4 cups Walnuts, Chopped
• 1/4 teaspoons Salt
• 4 Tablespoons Ground Flax Seeds
• 1/4 cups Dried Cherries

1. Preheat oven to 350u0b0F. Line a rimmed baking sheet with parchment paper and set aside.
2. In a small saucepan, melt Earth Balance over medium heat. Allow Earth Balance to cook for several minutes or until it becomes browned and takes on a nutty aroma. Be careful not to let it burn. When it's ready remove pan from heat. Whisk cane sugar and cinnamon into the melted Earth Balance. Set aside.
3. In a large bowl, place rolled oats, cashews, walnuts, salt and ground flax seeds. Pour melted butter and sugar mixture over oats and nuts. Stir well to coat evenly.
4. Spread granola mixture onto prepared baking sheet in a thin, even layer. Bake granola for about 30-35 minutes or until mixture is nice and toasted, stirring every 10 minutes. Remove from oven. Allow mixture to cool completely (at least 1 hour).

buttery, sugar, cinnamon, rolled oats, ubc, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/homemade-gluten-free-granola/ (may not work)