Dairy-Free Overnight Granola
 
Prep time
Cook time
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This recipe is adapted from my second cookbook, Eat Dairy Free. It's made with extra vanilla and cooked low and slow for a delicious flavor infusion.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 9 cups
Ingredients
  • 6 cups rolled oats use certified gluten-free, if needed)
  • 1 cup raw cashews, almonds, or hazelnuts, coarsely chopped
  • ¼ cup coconut sugar or lightly-packed brown sugar
  • ½ teaspoon salt
  • ½ cup oil
  • ½ cup honey (can substitute agave nectar or maple syrup)
  • 4 teaspoons vanilla extract
Instructions
  1. Preheat your oven to 225ºF and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, stir together the oats, nuts, sugar, and salt. Add the oil, honey, and vanilla, and combine until all ingredients are evenly coated.
  3. Evenly spread the oat mixture on the prepared baking sheets and place them in the oven for 2 hours, stirring after 1 hour.
  4. After the 2 hours, turn the oven off, but do not open it! Leave the granola to slow cook for 2 more hours or overnight (to awake to perfectly crispy, vanilla-infused granola).
  5. Break up the granola and store it in an airtight container for the week.
Notes
Nut-Free Option: Substitute the nuts with seeds (such as hemp, chia, and pumpkin) or 1 additional cup of oats.

Cinnamon-Vanilla Option: Add 1 to 2 teaspoons ground cinnamon with the dry ingredients.

Cluster Option: If you like granola that clumps a bit more, use half quick oats and half rolled oats.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-overnight-granola