Not-a-Million Calories Gluten-Free Maple Granola Recipe

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, guys!

If you follow me on Instagram, you’ve probably seen this granola make a number of appearances in recent weeks. I am totally obsessed with it. I lovvvvve granola. So. Frickin’. Much. It’s one of those foods that I probably shouldn’t keep in the house because I will eat the entire box, but it’s just so darn delicious.

I feel the same way about cereal. So much love. But cereal isn’t typically loaded with calories (and sugar) like granola, so I usually end up eating it on a regular basis in my meals and snacks.

SAM_2670 Granola recipe

Long story short, I combined the best of both worlds with this recipe for Not-a-Million Calories Gluten-Free Maple Granola. This granola recipe is similar to the traditional granola that we all know and love, but Cheerios lighten-up the calorie count (only 140 calories per serving), and we keep that same great crunch. Maple extract adds flavor and a subtle sweetness without adding a ton of sugar. This granola recipe is also super simple to make. Just combine the ingredients in a mixing bowl and pop in the oven. It’s as easy as that!

Easy Gluten-Free Maple Granola Recipe



  1. Preheat oven to 250 degrees F.
  2. In a mixing bowl, combine Cheerios, oats, almonds, chia seeds, and cinnamon.
  3. In a smaller bowl, combine melted coconut oil, honey, and maple extract and then pour over Cheerio mixture. Stir until oil mixture fully coats cereal.
  4. Line a baking sheet with parchment paper and then spread cereal mixture evenly on top.
  5. Bake for 25 minutes, or until cereal starts to brown lightly.
  6. Remove from oven and allow to cool before serving.
  7. Store in an airtight container.

Makes 4 servings

Macros: P 3 C 17 F 7




  1. I have been waiting for this post!

    I haven’t had granola in a looong time because I can’t trust myself! I’m going to whip this up this afternoon and pair with yogurt before my evening workout. 🙂 Thanks!

    1. I haven’t heard anything. Where did you hear it? I actually got to meet with the folks from General Mills over the summer, and they went into great detail about their process for making Cheerios and ensuring that they are gluten-free.

      1. They might be safe for someone who is gluten-intolerant or is avoiding gluten but there is a lot of discussion if they are safe for people with Celiac Disease.
        I have Celiac Disease and belong to several Facebook Groups for people with Celiac Disease, in Canada and the US. It seems like it’s really Russian Roulette where some people have no symptoms when they eat them. Other people have become VERY sick.

        Here in Canada, the Canadian Celiac Association has come out advising people with Celiac Disease to avoid them.

        Gluten Dude has also investigated and been very critical of the testing.

        I am personally avoiding them and will be doing so until the Canadian Celiac Association is satisfied that INDEPENDENT third party testing has shown them to be safe.

        1. I talked to my friends at General Mills after receiving your comment. I didn’t think there was any sort of controversy surrounding Cheerios being gluten-free, so I just wanted to double-check, and I didn’t want other readers to think that they had gluten in them. General Mills said they are “very confident in [their] gluten free recipe.” I think your comment is likely related to the Cheerios recall back in the fall 2015. Since then, Cheerios has taken extensive steps within their supply chain and in partnership with their farmers, suppliers, and millers who help make Cheerios as well as industry groups like the Celiac Disease Foundation to ensure it never happens again. For example, they perform extensive testing of their Cheerios products throughout production to ensure they meet and exceed the FDA standard of less than 20 parts per million of gluten in Cheerios. I hope this helps to clear up any confusion! And, of course, feel free to reach out to General Mills/Cheerios at anytime. (I can always put you in touch with my contact there – just let me know!) They are more than happy to answer any additional questions you might have!

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