Super-Simple Spiced "Overnight" Granola for a Wholesome, Nut-Free Breakfast
Recipe adapted from The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase.
Serves: 6
  • ¼ cup oil (I used melted coconut oil)
  • ¼ cup honey (can sub agave nectar for vegan)
  • ½ teaspoon vanilla extract
  • 1 to 1-1/2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 2 cups rolled oats
  • 1 cup quick oats (not instant)
  1. Preheat your oven to 300ºF (check to make sure your oven doesn't run hot!).
  2. Combine the oil, honey, vanilla, spices, and salt in a small dish and stir to combine.
  3. Place the oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until all those little oats are nicely coated.
  4. Spread the oat mixture out on a baking sheet (preferably one with rimmed sides so the granola doesn't slide off the sheet!) or large jelly roll pan.
  5. Place the oats in the oven and allow them to bake for just 10 minutes, not a minute more, then turn off the oven and leave the granola inside to finish baking. Don't peak!
  6. You can leave them there while you run errands, go to bed, etc. But I found that they were done (as in the oven was cold and the granola was golden) after about 2.5 hours. So 2 to 3 hours is plenty if you are awake and remember them.
  7. Stir to declump a bit and store the granola in an airtight container at room temperature.
Recipe by Go Dairy Free at