Easy Spiced Overnight Granola Recipe - Allrecipes.com
Easy Spiced Overnight Granola Recipe
  • READY IN 3 hr

Easy Spiced Overnight Granola

Recipe by  

"This is a super-versatile, simple granola recipe that is naturally nut-free and allergy-friendly. You can customize it by tossing in your favorite dried fruit, nuts, or seeds."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    3 hrs

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine the oil, maple syrup, vanilla, cinnamon, nutmeg, and salt in a bowl; stir to combine.
  3. Place both types of oats in a large bowl; stir to combine. Add the oil/syrup/spice mixture and stir until oats are evenly coated. Spread oat mixture on a rimmed baking sheet or large jelly roll pan.
  4. Place oats in the oven and bake for 10 minutes. Immediately turn off the oven and leave the granola inside to finish baking (do not open the oven door). Allow oats to "slow bake" as the oven cools, at least 2 1/2 hours or overnight.
  5. When cool, break up large clumps of oats. Serve the granola with coconut milk beverage or sprinkle on coconut milk yogurt.
  6. Store leftover granola in an airtight container at room temperature.
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Footnotes

  • Blog: Go Dairy Free - http://www.godairyfree.org/news/breakfast-cereal-recipes
  • Cook's Notes:
  • Substitutions: You can use grapeseed oil instead of coconut oil. And you can use your favorite sweetener in place of the maple syrup (agave nectar, brown rice syrup).
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Reviews More Reviews

Nov 30, 2014

Best recipe ever!! Of course add nuts, seeds, spices and fruit to your liking, but this recipe is fantastic! Perfect, crunchy clusters. No burning. No icky over roasted bitter flavour I used to get at 350*. And bam, breaky is ready i the morning :D I will be passing this one along with pride ;)

 
Oct 11, 2014

As a person who cooks all my family's food from scratch I absolutely love the way this recipe is cooked. No fuss or muss, I make a batch while doing the dishes so that I am right there to turn off the oven after 10 minutes. Probably because of my high altitude, or a hot running oven I did have to adjust the cook temperature to 285 degrees. I thought it was a little bland, so I doubled the salt and vanilla. But since I found this recipe, I have found that this cooking method works on all the other granola recipes I have found as well, so no more babysitting granola in the oven for me. Thank you so much poster of this recipe. My family has really benefited from this. They get much more granola these days.

 

6 Ratings

Jul 15, 2014

I used butter, increased the vanilla to 1tsp because it is so yummy and the rest was easy. All in my family loved this. And the bake for only 10 min then oven off and off to bed is great! Thank you, will be doing this with various modifications...

 
Jul 02, 2014

This is an excellent recipe with lots of room for variation. For mine, I add chopped almonds, cashews, and flaxseeds, and I bump the salt up to 1/4 tsp. because salty granola is delicious. =) It's also safe to increase your vanilla to 1 full teaspoon, or to use 1/4 tsp. almond extract instead. Either way, if you keep pretty close to the original recipe, your granola will turn out great. Thank you for an excellent recipe!

 
Jun 22, 2014

GREAT!!!! and soooo easy. i added flax seeds, walnuts and organic cranberry. ps i used steel cut oats. ++++for the energy conservation. i have with almond milk for a "slow carb" anytime meal or snack. pat

 
May 29, 2014

Ok. This actually works! I was skeptical. It's an easy energy conserving way to make granola. I did substitute butter for the coconut oil and honey for the maple syrup. I also changed the oven temp to 350. My family loved it with their personal favorite add ins like raisins.

 

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Nutrition

  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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