Cooking granola in a slow cooker is like an epiphany to me. Why haven’t I been doing this? My family loves granola and it is so great to be able to control the ingredients. I got the idea from a friend who swears by it (and she is right!). I did some web searching found a recipe I liked and jotted down part of the ingredients. I never have been able to find the recipe again. My search browser and history was cleared when I went back to find it a week later. I kicked myself for not being able to find it. I had to look at other similar recipes to see how to do it. I actually tweaked the recipe just a little and I cut it in half because the original made a huge batch. Overall it come out wonderful and I plan on making more variations to come. I am already thinking about how I can switch out different ingredients to make new combos!
Healthy Slow Cooker Granola
2.5 cups organic old-fashioned rolled oats
1/4 cup chopped nuts (almonds, walnuts, etc. I used combo of both)
1/8 teaspoon sea salt
1/3 cup organic honey
3 tablespoons coconut oil
1/4 cup organic chunky peanut butter
1 teaspoons cinnamon
1 1/2 teaspoons vanilla
1/4 cup dried fruit (raisins, cranberries, etc , I used a combo of both)
Coat the inside of your slow cooker with cooking spray. Pour in oats, nuts and salt into slow cooker. In a glass bowl, combine the honey, coconut oil, and peanut butter. Microwave for about 30 seconds until melted and you can combine smoothly. You may need to microwave more depending on your microwave. Stir cinnamon and vanilla into melted mixture. Pour mixture over the oats in the slow cooker. Mix well so everything the oats are thoroughly mixed and coated. Place lid on slow cooker, but keep it slightly vented. I put my lid on just slightly sideways so it wasn’t on tight. Cook on high for about 1.5 – 2 hours, stirring every 30 minutes. It is important to stir it because it can burn a little if you don’t. The oats will be ready when they are moist but not wet. Stir in dried fruit at the end. Spread granola out on a parchment lined baking sheet. Let the granola cool completely. The granola with actually harden a bit at this point and become that familiar granola texture. Once cool, store in airtight container.