Overnight Honey Nut Granola


From the Kitchen of Cathy Blatnik

This sweet and crunchy treat can stand alone or be paired with fresh fruit and will definitely keep you full until lunch!


  • 1/4 cup unsalted butter, melted
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 1/2 cups old fashioned oats
  • 1 1/2 cups quick oats
  • 1/2 cup walnuts, chopped


Preheat oven to 300 degrees. 

  1. In a large bowl, mix the butter, honey, cinnamon, nutmeg and ginger with a large spoon until smooth.  
  2. Add the two different types of oats and combine until all the oats are covered with the butter and honey mixture. Stir in the walnuts and mix well. 
  3. Pour into an ungreased jelly roll pan (11  x 17 inches) and spread evenly. 
  4. Bake for 10 minutes and then turn the oven off. DO NOT open the oven door for at least 10 hours — basically overnight. 
  5. When ready to eat, pull the pan out of the oven and break into small clusters with a spatula, a large spoon or your hands. 

 Makes approximately five cups.  

Store in a covered container or a Ziploc-type bag at room temperature up to one week for maximum freshness.  

To make my “on-the-go granola,” I added Craisins, mini chocolate chips and sunflower kernels. 


Cathy Blatnik

Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been "retired" from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in "Cathy's Kitchen". She is very excited to be able to share her recipes with other home cooks!

Social Media