Preheat oven to 300°.

Line a jelly roll pan (about 10.5"x15.5") with parchment paper, or spray with nonstick cooking spray.

In a large bowl, use a spatula to stir together gluten-free oats, almond pieces, brown sugar, salt, and cinnamon. Set aside.

In a small saucepan over medium heat, combine the butter or oil, honey and sugar. Bring to a simmer over medium heat stirring constantly with a whisk to get the sugar to dissolve and the mixture to come together. Once it comes together and simmers about 30 seconds, remove from heat. Whisk in the pure vanilla extract.

Pour the hot liquid mixture over the oat mixture in the bowl. Stir well with a large spatula or wooden spoon. Spread granola on prepared jelly roll pan. Bake at 300° until golden brown, about 25-30 minutes. Once or twice during the baking time, pull out the pan and stir granola a bit and put back in for the remainder of the baking.

Transfer pan to a rack; If you want to add in dried fruit, add it now. Cool granola completely. If you want smaller chunks, stir several times while it cools so that it doesn't harden into large chunks. If you want to add in mini chocolate chips, add them after it has cooled completely.

When cooled, use your hands to break apart to the size you want and store in an airtight container.