I recently found this recipe on the Alicia Cooks blog. I made a double batch this week and I've been enjoying it as breakfast cereal each morning since. It would also be a great topping for ice cream, yogurt, applesauce, etc. The best part about this granola, apart from it's slight sweetness and warm spices, is that it has clusters! All of my other granola making attempts have resulted in a loose granola that is impossible to eat without a spoon. This will be my new go-to granola recipe. Alicia's recipe is a great basic granola so it's perfect for adding whatever flavors are your favorite. I added chopped pecans and almonds to mine. If you add nuts, put them in before baking. If you're adding dried fruit, add them after the granola bakes and cools.
Overnight Granola
1/4 cup oil
1/4 cup honey
1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
2 cups rolled oats
1 cup quick oats (not instant)
Preheat your oven to 300*.
Combine oil, honey, vanilla, spices, and salt in a small dish and stir to combine. Place oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until well coated. Spread the oat mixture out on a baking sheet or large jelly roll pan. (I pressed the mixture down with my hands to help form clusters)
Place the oats in the oven and bake for 10 minutes and then turn off the oven and leave the granola inside. Do not open the oven. You can leave the granola in overnight to cool or take it out after about 3 hours.
Stir a bit to declump and store it in an airtight container at room temperature.
Makes 6 servings
