Dear Tanya (10/3/16) – Menu Plan Monday – Slow Cooker Granola – Day 3

day-3Now onto the recipe for the day – The Wee One loved this granola.  He couldn’t stop eating it when I made it for him.  In fact, he asked me to make it for him when he joins Boys Scouts and goes on a backpacking trip. He’s planning ahead.

I didn’t know that you could make granola in the slow cooker.  When you don’t want to warm the oven, this is a good option.  Warning though – It does take a while for it to get done.  But if you have a lazy day where you are not going anywhere, this would be a great recipe.

I apologize because I’ve gone through all of my files and cannot find the picture I took of the slow cooker granola.

Slow Cooker Granola

 

Stars of the recipe:

  • 5 c. old fashioned rolled oats
  • ½ c. slivered almonds
  • ½ c. shredded unsweetened coconut
  • ¼ tsp. Salt
  • ⅔ c. honey
  • ⅓ c. coconut oil or butter
  • ½ c. peanut butter
  • 2 tsp. Cinnamon
  • 1 Tbsp. vanilla
  • 1 c. craisins

Steps:

  1. Grease the slow cooker crock.
  2. Add the oats, almonds, coconut, and salt.
  3. In a large microwave safe measuring bowl, combine the honey, coconut oil or butter, peanut butter, cinnamon, and vanilla.
  4. Microwave for a minute.  Stir.  Microwave for 30 more seconds if necessary in order to make sure the ingredients are melted.  
  5. Pour the liquid ingredients over the oats.  Stir to make sure all ingredients are coated.
  6. Place the lid on the crockpot, leaving it slightly vented.
  7. Cook on high for 2 hours.  Stir the granola every 30 minutes to assure it doesn’t burn.
  8. After 2 hours, spread the granola on a large baking sheet.  Add the craisins.  Then let it cool.
  9. Store in an airtight container.
  10. Enjoy!

Adapted from Barefeet in the kitchen

Printable Recipe Card

happy-slow-cooking-1

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