Granola – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOvenParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a large bowl, mix the gluten-free oats, almonds, walnuts, cinnamon and salt.

   Bowl

   💡For granola, use whole rolled gluten-free oats, not ground and not instant.
3. 3
   Add the honey and oil and mix well, until everything is evenly coated.
4. 4
   Spread the mixture in an even layer on the baking sheet.

   Baking pan
5. 5
   Bake 20 minutes, until the granola is golden. Stir every 5 minutes so it doesn't burn.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Take out of the oven and let cool completely: the granola dries out and hardens as it cools.

   💡Dried fruit isn't baked with the granola: add it only after the granola has cooled.
7. 7
   Add the raisins and mix.
8. 8
   Store in an airtight container so the granola stays crisp.

   Jar

   💡Granola that has lost its crunch after a few days turns crisp again after another short toast in the oven.