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A Newsletter of the Tatum Highlands Community Association


By Valerie Miraglia

A Tatum Highlands Community Member

  • 3 heaping cups of rolled oats (not instant or steel cut)

  • 1/2-3/4 cup each: chopped walnuts, slivered almonds, or nuts of your choice

  • 1 tsp kosher salt

  • 2 tsp cinnamon, or to taste

  • Nutmeg to taste (I use several gratings of whole nutmeg.)

  • 1 can fat free sweetened condensed milk

  • 1/4 cup canola oil

Preheat oven to 300 degrees. Line a large baking sheet with Silpat or other silicon liner. (The granola will stick if silicon is not used!)

In a large bowl, mix all the dry ingredients to evenly distribute the salt and spices. Add condensed milk and canola oil. Mix well with a rubber spatula. Spread mix onto Silpat.

Bake for 25 minutes. Remove baking sheet from oven and stir up the granola for even baking. Return to the oven for another 25 minutes. (Baking time may vary depending on how hot your oven runs.) Cool and store in an airtight container. Granola should be a nice golden brown and not feel wet when done.

This is a very forgiving recipe so feel free to adjust the amounts of nuts and spices to your taste. Great as a breakfast cereal with fresh or dried fruits!


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