Super-Simple Spiced Overnight Granola for a Wholesome, Nut-Free Breakfast


I seem to be on the “auto-ship” plan for a lot of publishers thanks to Go Dairy Free, so random diet books and cookbooks often appear on my doorstep without warning. Last week, The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase arrived. Although, not dairy-free, dairy-low, or free-from in any fashion, I did alter a couple of the recipes to make in my home. Both turned out so well! Especially this Overnight Granola.

Super Simple Spiced Overnight Granola

Making granola is so easy, that I literally haven’t bought a box at the store in over three years. But this recipe … this recipe takes easy to a whole new level. I love Erin’s concept to simply “set it and forget it” with the granola, and the fact that she keeps the recipe so basic (just oats) leaves a lot of room for experimentation.

Though you could enjoy it as cereal, topped with fresh fruit and doused with some almond milk, I opted to saute up some apples and dates, and use the overnight granola as a topping. It was a delicious sweet breakfast treat that my husband and I both loved!

Erin recommends using a mixture of rolled oats and quick oats as it helps the granola clump a bit … and she was right! I changed the ratio, using more rolled oats, but the clusters were still lovely. Like the original recipe, I kept it simple, but did make a few modifications for taste and texture preferences and to make it dairy-free. I also discovered that just a few hours is enough for this “overnight” granola!

Special Diet Notes: Super-Simple Spiced Overnight Granola

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan (if agave is used), plant-based, and vegetarian. Optionally gluten-free if using GF Oats.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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