I love granola. But it’s so expensive in the store! A few dollars for a small bag. I’ve made homemade granola for years, but then I found this idea from a magazine. It tastes great, you can make it at your convenience, and it’s much cheaper. Lastly, you can tailor it to your own tastes.
Making it at home also eliminates any preservatives, stabilizers, and other chemical compounds that get added into our food.
I bet you have most of the ingredients in your pantry already. The quality of your granola will be linked to the quality of the ingredients you use – just like any other cooking or baking.
Of course the main ingredient is regular (not quick cooking) rolled oats ( I like Bob’s Red Mill Rolled Oats). It also includes some nuts and flaked coconut (with heart healthy good fats), olive oil (for the same reason), sweeteners that are less processed like maple syrup and/or honey, and some spices to perk up flavor.
The basic premise to make it is this – mix it up, spread it on a sheet pan lined with a piece of parchment paper (easy cleanup), stick in the oven and forget it until morning. Per Ina Garten, “How easy is that?”
The customization is in the add in’s. If you like sunflower seeds, put some in. Dried fruit like cherries, cranberries or apricots? By all means add it. Pepita’s? Sure. If you don’t have walnuts, or don’t like them, try slivered almonds, pistachios or chopped hazelnuts. Swap out the cinnamon and cardamon with freshly grated nutmeg, coriander or 5 spice powder. If you want a citrus vibe, sprinkle in some dried or freshly grated orange or lemon peel. Have fun! Make it your way!
I prefer to store it plain as it, then put in my customized add in when I eat it…then I can make it suit my tastes and mood for that day.
It will store for several weeks in an air tight container. I used a half gallon mason jar, or a large cereal container (save with a $2 coupon right now!).
Enjoy it for breakfast with milk or almond milk, or crunch it dry. Or use it in other baking recipes. Granola makes a great parfait layered with yogurt or cottage cheese – for breakfast or dessert. Or eat it dry and crunchy as a wholesome snack. Use it in your cookie, cake or other dessert recipes.
I bet once you make this, you won’t go back to buying store bought granola again!
How to you like your granola?
Easy Overnight Granola
Homemade granola that makes itself overnight
Ingredients
- 4 cups of old fashioned rolled oats not the quick cook kind
- 1.5 cups of slivered or chopped almonds
- 1 cup of nuts of your choice – almonds, walnuts pistachios, pecans
- 1 cup unsweetened coconut chips or chreds not the sweetened bag cocomut shreds
- 1 tsp ground cinnamon
- 1 tsp salt
- ½ tsp cardamom
- ¾ cup maple syrup honey may also be used, or a combination of the two
- ½ cup olive oil
- ¼ cup brown sugar
- ¾ cup dried cherries, apricots raisins, or other dried fruit of your choice
- your favotied add in – otehr dried fruit, raisins, pepita's, sunflower seeds, etc
Instructions
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Put the oven rack in the middle and preheat the oven to 350 degrees F
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Line a large heavy sheet tray with parchment.
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Combine the oats, nuts, coconut, cinnamon, salt and cardamom in a large bowl, and stir to mix.
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In a small bowl, stir together the maple syrup, oil, and brown sugar. Add this to the oat mix and stir well to combine everything and coat the oats. Make sure verything is dampened.
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Bake until it just starts to turn golden, about 15 minutes. TURN OFF the oven. Take out the granola and stir it up, then return to the now OFF oven, and close the door. Let the granola sit in the oven 6-12 hours.
Recipe Notes
This is easiest made overnight, and it can stay in the overn up to 12 hours without becoming overly dry. It can also be made during the day while you’re working. Get it started, turn off the oven, and you’ll come home to a lovely toasted oat fragrance with cinnamon and cardamon when you open the door!