How to Make Gluten-Free, Super Easy Cinnamon Granola

Updated: October 21, 2022

Homemade Granola Recipe

Granola was a staple in every household growing up I imagine. It was in mine, too.

So not only is granola nostalgic for me; I also still absolutely LOVE it and eat it regularly.

Buying granola is understandable. However, I’d urge you to start making your own whenever you can find the time. It really doesn’t take that long, either!

Here are some of my top reasons to make homemade granola…

  1. It’s easy! It requires a bowl, a spoon to stir, an oven, a pan with parchment paper and the ingredients.
  2. It’s customizable! By making it at home you are able to choose what ingredients you want to use – or completely avoid. Hate raisins? Don’t add ‘em! Have food sensitivities? Adjust or swap certain ingredients to make it work for you.
  3. It’s less expensive! This will depend on what brand you’ve been buying, but if you’ve been reaching for the top quality variations, it usually doesn’t come cheap. By making big batches of your own, you’ll undoubtedly save a bit of money.
  4. It’ll contain less sugar! And you can control the type of sweetener that is added if any.

Personally, I like to enjoy my granola on full fat, plain organic yogurt for additional bone health benefits.

In the research evaluating the effect of dairy product consumption on risk of hip fracture, yogurt is THE dairy product whose intake has been confirmed to be helpful. This may be due to the fact that yogurt – and specifically, full-fat organic yogurt from pastured cows– contains the widest array of Team Healthy Bone nutrients of all dairy products.

In addition, yogurt can benefit your digestive system. Probiotic yogurts contain a variety of live bacteria that can help digestion. Specifically, one bacterium called Lactobacillus acidophilus aids digestion in your small intestine.

And as you can see from the video above, you can add a tablespoon of Triple Power Omega 3 Fish Oil to your yogurt for an extra nutrient dense boost!

Triple Power is naturally mango flavored and provides you with over 1400 mg of omega 3 fatty acids in one tablespoon! It also comes with two potent antioxidants from organic turmeric curcumin and astaxanthin.

Curcumin, the active agent in turmeric has been shown to benefit heart, brain, and joint health. It can also decrease pain and chronic inflammation. On the other hand, Astaxanthin supports your nervous system by protecting it from free radicals. In fact, it’s one of the few carotenoids that’s known to cross the blood-brain barrier! That means it prevents against stress-related oxidation. It’s the perfect addition to my morning smoothies and yogurt.

So without further ado, here’s my homemade granola recipe.

Homemade Granola

Homemade Granola Recipe

Lara's Homemade Granola

Gluten-free and super easy!
No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 servings
Calories 177 kcal


  • 3 cups gluten-free organic old fashioned rolled oats (not quick cooking!)
  • 1/4 cup gluten-free flour (I use sorghum but GF oat flour would work well)
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup organic maple syrup (Grade B if you can find it as it is less filtered. However, Grade A is Ok, too)
  • 1/3 cup organic grape-seed oil
  • 2 tsp organic vanilla extract
  • parchment paper to line baking sheet


  • dried cranberries, raisins, walnuts, sliced almonds, seeds, coconut flakes


  • Preheat oven to 300 degrees. Line baking sheet with parchment paper.
  • In a large bowl, combine oats, flour, cinnamon, salt. In a small bowl, whisk together maple syrup, vanilla extract, oil.
  • Add to oat mixture and stir well to coat.
  • Spread mixture across parchment-paper covered baking sheet and bake for 30 minutes. Stir to break up any lumps and distribute oats on the outer edge of the pan into the middle as the outer edge will cook more quickly.
  • Cook for an additional 20 minutes.
  • Remove from oven and let cool completely.
  • Lift the long sides of parchment paper, so the granola moves into the center of the pan. Then lift the parchment paper and use it to transfer the granola from the baking pan and pour it into an airtight glass container.
  • Toss the parchment paper and put the baking pan away, no need to clean it ?.


The granola can be left in the pantry if using within a week; if not, store in the refrigerator for up to 1 month.
For individuals who follow a vegan diet or are sensitive to dairy and/or yogurt, simply substitute traditional yogurt with coconut yogurt. It's just as delicious!


Serving: 57gCalories: 177kcalCarbohydrates: 24gProtein: 2gFat: 7gSodium: 50mgPotassium: 103mgFiber: 2gSugar: 8gCalcium: 29mgIron: 1mg
Keyword gluten-free, granola
Tried this recipe?Let us know how it was!

Yogurt topped with granola mango and chia seeds

Does my granola look good to you? Is there anything you would add or omit? Let me know in the comments below.

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Recipe Rating

  1. Barbara Goede

    May 27, 2017 , 6:53 am

    The quantity of grapeseed oil was not given but I assume the term “cup” was omitted.

  2. Monica

    May 28, 2017 , 3:57 pm

    Hi Barbara,

    Thanks for the catch! Yes, the cup should have been added. Have made the correction now.
    – Monica

  3. Jean

    May 27, 2017 , 7:06 am

    the 1/3 organic grapeseed oil….is it tbsp.? tsp? cup?

  4. Monica

    May 28, 2017 , 3:57 pm

    It is a cup, Jean. Sorry about that!

    – Monica

  5. Lynn

    May 27, 2017 , 9:11 am

    I like Gogi berries

  6. Monica

    May 28, 2017 , 3:55 pm

    Oh! Great idea, Lynn. That sounds like a wonderful addition.
    – Monica

  7. Laina Clugston

    May 27, 2017 , 10:00 am

    Hello – Thank you for this recipe and all the additional nutritional boosts one can add. Are those chia seeds in the video on top of the yogurt? In recipe it calls for ⅓ organic grapes oil – ⅓ what cup?? Thanks for making that correction.

  8. Monica

    May 28, 2017 , 3:59 pm

    Hi Laina,

    Yes, in the video we added some extras like fresh mango and chia seeds. It does call for 1/3 cup organic grapeseed oil. Thanks!
    – Monica

  9. Carolyn Wright

    May 27, 2017 , 10:07 am

    Is that 1/3 cup grapeseed oil?

  10. Monica

    May 28, 2017 , 3:58 pm

    Yes, it is 1/3 cup grapeseed oil :).

    – Monica

  11. Jude Schwendler

    May 28, 2017 , 1:17 pm

    How can you make this without sweetener? It has a lot of sugar: 1/2 cup of maple syrup.

  12. Monica

    May 28, 2017 , 3:54 pm

    Hi Jude,

    Absolutely, you can always choose to omit the maple syrup! Yes, there is 1/2 a cup, but there is 12 servings total for this recipe.
    – Monica

  13. Lynn D

    May 30, 2018 , 10:31 am

    Wonder if could use soaked oats(whole grain or steel cut) overnight to reduce phytates and possibly oxalates. When was a child , Mom would make and we’d add honey, raisins, spices(ginger,cinnamon…), dried fruit like apricots (make sure not sulfited) or dates. What ever was around the kitchen or garden. maybe apples from freezer or … oh, sometimes cut up flax seed.

  14. Harv

    August 19, 2018 , 3:27 am

    Is flour a necessary ingredient in this granola recipe? Will leaving it out affect the final result?

  15. Jenna AlgaeCal

    August 20, 2018 , 4:08 pm

    Hi Harv,

    You can definitely omit flour from the recipe — the flour does help with binding the ingredients so it will turn out differently!

    – Jenna @ AlgaeCal

  16. Patricia Ebert

    August 27, 2021 , 3:08 pm

    does your homemade granola recipe contain calcium? If so, which specific ingredient has calcium?

  17. Megan AlgaeCal

    September 6, 2021 , 1:20 pm

    Hi Patricia, good question!

    Yes, there is a bit of calcium in this granola recipe… provided by the rolled oats! This recipe yields 12 servings and each serving has around 29mg of calcium. Hope you enjoy 🙂

    – Megan @ AlgaeCal

  18. Judy

    July 21, 2023 , 6:09 pm

    Could you use olive oil? Is Grape seed oil made from grape seeds? I presume it is.

  19. Shelby AlgaeCal

    July 24, 2023 , 1:10 pm

    Thank you for reaching out, Judy! Olive oil should work just fine in this recipe – please do let us know how it works out!

    Additionally, you are absolutely correct – grapeseed oil is made from grape seeds. If you have any other questions, don’t hesitate! 🙂
    – Shelby

This article features advice from our industry experts to give you the best possible info through cutting-edge research.

Lara Pizzorno
MDiv, MA, LMT - Best-selling author of Healthy Bones Healthy You! and Your Bones; Editor of Longevity Medicine Review, and Senior Medical Editor for Integrative Medicine Advisors.,
Dr. Liz Lipski
PhD, CNS, FACN, IFMP, BCHN, LDN - Professor and Director of Academic Development, Nutrition programs in Clinical Nutrition at Maryland University of Integrative Health.,
Dr. Loren Fishman
MD, B.Phil.,(oxon.) - Medical Director of Manhattan Physical Medicine & Rehabilitation and Founder of the Yoga Injury Prevention Website.,
Prof. Didier Hans
PHD, MBA - Head of Research & Development Center of Bone Diseases, Lausanne University Hospital CHUV, Switzerland,