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.
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.
- 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)
- Preheat your oven to 300ºF (check to make sure your oven doesn't run hot!).
- Combine the oil, honey, vanilla, spices, and salt in a small dish and stir to combine.
- 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.
- 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.
- 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!
- 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.
- Stir to declump a bit and store the granola in an airtight container at room temperature.