Years ago, before online grocery shopping was the norm, I couldn’t find dairy-free granola in our little town. So I decided to bake my own, and never looked back. Now there are various brands on the market, but none taste as good as homemade. Not to mention, it’s so much cheaper to make it yourself. And this dairy-free overnight granola recipe is just too easy!
Overnight Granola Cooked Low and Slow for Fuss-Free Flavor
Don’t let the lengthy bake time fool you. This dairy-free overnight granola takes minutes to throw together, and it slow bakes while you eat dinner, enjoy some down time, or putter on house projects. The recipe is adapted from my second cookbook, Eat Dairy Free. Here are some additional tips for enjoying it:
- Beyond Cereal: We also enjoy this granola as a topping over dairy-free yogurt, ice cream, fresh fruit, or even as a mock crumble over sautéed apples. On cool days, I like to stir some into my oatmeal in lieu of any sugars. It adds crunch and sweetness.
- Add In Options: I have included many options in the recipe, but don’t be afraid to go rogue with add ins. If adding dried fruit or dairy-free chocolate chips, toss them in after the granola has finished baking.
- Extended Storage: Like any granola, it can go stale at room temperature after a week or if it’s particularly humid. So I usually keep some in a container on the counter, but freeze the rest in a ziploc bag. It will keep in the freezer almost indefinitely.
Special Diet Notes: Overnight Granola
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, optionally vegan, plant-based, and vegetarian.
- 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
- Preheat your oven to 225ºF and line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Evenly spread the oat mixture on the prepared baking sheets and place them in the oven for 2 hours, stirring after 1 hour.
- 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).
- Break up the granola and store it in an airtight container for the week.
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.
More Easy Dairy-Free Breakfast Recipes
Mini Maple French Toast Casseroles
Instant Banana Cashew Yogurt
Vegan Sheet Pan Cakes
