Crunchy, golden, and lightly sweetened, this Homemade Gluten-Free Cinnamon Honey Granola is an easy pantry staple that is perfect for breakfast, snacking, or topping yogurt and smoothie bowls. Made with simple ingredients like certified gluten-free oats, honey, cinnamon, and vanilla, this homemade granola delivers wholesome flavor and satisfying texture in every bite. Unlike many store-bought granolas that contain unnecessary additives and excess sugar, this recipe allows you to control the ingredients while creating a delicious gluten-free breakfast option that the whole family can enjoy.
The combination of warm cinnamon, pure vanilla extract, and sweet honey creates a comforting aroma as the granola bakes. It is a versatile recipe that can be enjoyed as is or customized with dried fruit, nuts, seeds, or chocolate chips once cooled. Whether you are meal prepping for the week or looking for a healthy homemade snack, this gluten-free granola recipe is a simple and delicious choice.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
8 servings
4 cups gluten-free rolled oats
⅓ cup oil
½ cup honey
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon kosher salt
Step 1: Prepare the Oven
Preheat the oven to 300°F.
Step 2: Mix the Wet Ingredients
In a medium bowl, combine the oil, honey, ground cinnamon, vanilla extract, and kosher salt. Stir until the mixture is smooth and well blended.
Step 3: Coat the Oats
Place the gluten-free rolled oats in a large mixing bowl. Pour the honey mixture over the oats and stir thoroughly until every oat is evenly coated.
Step 4: Spread on Baking Sheets
Divide the granola mixture evenly between two ungreased baking sheets. Spread it into a thin, even layer to ensure consistent baking and crispness.
Step 5: Bake
Bake for approximately 20 minutes, stirring the granola halfway through the baking time. Continue baking until the oats are lightly golden and fragrant.
Step 6: Cool Completely
Remove the baking sheets from the oven and allow the granola to cool completely. As it cools, it will become crisp and crunchy.
Step 7: Store
Transfer the cooled granola to an airtight container and store at room temperature for up to two weeks.
For larger granola clusters, press the mixture firmly onto the baking sheets before baking and avoid stirring too aggressively.
Add dried cranberries, raisins, chopped dates, pumpkin seeds, sunflower seeds, or chopped nuts after the granola has cooled completely.
For a richer flavor, substitute part of the honey with pure maple syrup.
Be sure to use certified gluten-free rolled oats if preparing this recipe for someone with celiac disease or gluten sensitivity.
This homemade gluten-free granola makes an excellent topping for yogurt parfaits, smoothie bowls, fresh fruit, or gluten-free desserts.
