I found this recipe in a magazine many years ago, and it’s still my standard go to granola recipe, made with modifications along the way.  And it’s way cheaper than fancy bags of granola in the store for $6.00 a box!

It will make 10-11 cups of granola.  Store it in an airtight container up to a month, (or even longer, but it will start to get quite dry).  I have found this recipe works every time, and the resulting granola is neither too crunchy or too greasy.  And no remembering to check it ans stir every 15 minutes!

Overnight Granola

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 – walnuts, pistachios, pecans
1 cup unsweetened coconut chips
1 tsp ground cinnamon
1 tsp salt
½ tsp cardamom
¾ cup maple syrup
½ cup olive oil
¼ cup brown sugar
¾ cup dried cherries, raisins, or other dried fruit of your choice

Put the oven rack in the middle and preheat the oven to 350 degrees F.  Line a large heavy sheet tray with parchment.

Combine the oats, nuts, coconut, cinnamon, salt and cardamom in a large bowl, and stir to mix.

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.

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.

Stir in the dried cherries or fruit of your choice when you store it, or just as you serve it – so you can customize for each individual serving.  If they the  cherries get put in the oven they will turn into rock hard pieces of fruit – personal experience, trust me.

I’ve also done other add in’s: sunflower seeds, wheat germ, chia seeds, and dried cranberries in different batches.  Try honey or agave nectar instead of maple syrup.

If you make it, please let me know how you liked it!