1 cup rolled oats

1 cup quinoa flakes

3/4 cup sliced blanched almonds

3/4 cup raw walnuts, chopped

3/4 cup raw pecans, chopped

1/4 cup melted coconut oil

1/3-1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup dried cherries



Preheat the oven to 300 degrees F

To a large bowl add the oats, quinoa, almonds, walnuts, and pecans. Stir to combine. In a different bowl add the oil, sugar, cinnamon, vanilla and 1/3 cup warm water. Stir until add the sugar is dissolved. Pour the liquid mixture over the oat mixture and toss to coat evenly. Add the oat mixture in a thin layer to a cookie chest and bake on the top half of the oven for 25 minutes. Stir and bake for another 25 minutes. Stir again, increase the oven temperature to 350 and bake an additional 25-30 until granola is golden brown and crunchy. Add the dried cherries, stir and cool completely before storing or serving. Once cool the granola can be stored in zipper bags for up to 2 weeks.