I did make one on a silicone baking mat and one not - loved the baking mat - the granola came off in perfect clumps just by picking it up off the cookie sheet. So nice. (I had to scrape the other pan off with a spatula.) The only thing I didn't like was that my baking mat was a bit bigger than my cookie sheet. If (more like when) I buy another one I'll make sure look on amazon or something and find one that is the same size.
So, here is the recipe the way I made it. Super simple. -I've updated this to include coconut oil and optional ingredients I have added on occasion. I've also been known to add another cup of oats and add less nuts if I don't have 2 cups or don't want 2 cups.
- 1/3 cup canola or vegetable oil -I now use coconut oil
- 2/3 cup honey
- 1 teaspoon vanilla
- 1 Tablespoon cinnamon
- 5 cups rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- other optional ingredients - 1/3-1/2 cup ground flax seed, unsweetened coconut, raisins....
- Preheat oven to 300.
- In a small bowl, whisk together oil, honey, vanilla and cinnamon.
- In a large bowl, combine the oats, almonds, and pecans. Pour honey mixture over oat mixture. Stir until evenly coated.
- Spread evenly in a thin, single layer on 2 ungreased rimmed baking sheets (If you have them, I'd line them with silicone baking mats - or parchment would also work and be nice.)
- Bake for 10 minutes. Turn off the oven and leave the granola in the oven overnight.
- In the morning remove the granola and serve.
How easy is that. I love that it was just ready in the morning.