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