Granola is one of the items that I always reach for when grocery shopping and then immediately put it back down. Why? Because the majority of them on the market that are made with gluten free oats (or non-certified gluten-free oats for that matter) are sweetened with either honey or agave, two sweeteners that neither Bryan no I tolerate well due to some FODMAP issues. The dried cranberries used in this recipe are considered high FODMAP, however we both can tolerate them in small amounts, which is why they were added to the recipe. Another reason is it is so easy to make at home and you can then customize it to whatever flavor combination you prefer. It’s like a blank canvas and you are the artist. Granola typical consists of oats, nuts, a sweeteners of choice, and add-ins such as seeds (chia, sunflower, pumpkin, sesame, etc.), fresh or dried fruits, dry cereal, and spices. I prefer my granola on the lighter side, meaning, not very saturated in sweetener which can cause large hard clumps of granola…I’d like to still have teeth afterwards.

Bryan prefers his dry, just like his cereal. I prefer mine in some plain or vanilla Greek style yogurt. Again, I prefer the plain because I can customize the level of sweetness as well, and topping it with some homemade granola is the perfect amount of sweetness for me. Oats are a whole grain which is full of dietary fiber, protein, and vitamins and minerals. I love to start my day off a bit of this to help me feel fuller longer.

Below is simple, yet very flavorful granola recipe, feel free to make adjustments according to your preferences. Maybe try some of the suggestions above, or for fall maybe swap out the cinnamon for a little pumpkin pie spice and throw in some pepitas!


Maple-Cinnamon Granola


  • 3 Cups Rolled Oats (Certified Gluten Free)
  • 1 Cup Almonds, Sliced
  • 3/4 Cup Shredded Coconut, Unsweetened
  • 1/4 Cup Brown Sugar
  • 1/2 teaspoon Salt, Kosher
  • 1/2 teaspoon Cinnamon
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Vegetable Oil
  • 1/2 teaspoon Vanilla Extract
  • 1/2 Cup Dried Cranberries

Method of Preparation:

  1. Line a large baking sheet with a Silpat (optional)
  2. Preheat oven to 250ºF
  3. In a large bowl combine oats, almonds, coconut, brown sugar, salt, and cinnamon and mix well to ensure all brown sugar is evenly distributed
  4. In another bowl, combine maple syrup, oil, and vanilla, mix well until combined
  5. Add the oil, syrup, and vanilla mixture to the oat and nut mixture, stir until evenly coated
  6. Pour mixture onto prepared baking sheet
  7. Cook for 1 hour, stirring every 15 minutes to ensure even coloring
  8. Remove from oven once golden brown and add in dried cranberries, stir to combine
  9. Let cool and store in an air-tight container




October 26, 2016 at 7:21 pm | Celiac Disease, Chef's Corner, Dairy-Free, Egg Free, Fish Free, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Soy Free, Uncategorized, Vegan, Vegetarian, Wheat Free | 1 comment

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