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I love making my own granola, but I hate having to sit by the oven all day stirring it! Here’s the fix: use your slow-cooker! Unlike traditional oven recipes for granola, Crock-Pot recipes require very little attention; just stir every 20 minutes or so and you’re set. No fumbling with hot trays in and out of the oven, no hassle at all. Slow-Cooker Granola is the easiest granola I have ever made, and you can make any kind your heart desires! The best thing about granola is the fact that you can make a huge batch and then eat it all week long, making breakfast and absolute breeze.

basic

Basic Granola
Makes about 8 cups

5 cups old-fashioned rolled oats
1/2 cup sliced almonds or chopped nuts
1/4 teaspoon kosher salt
2/3 cup maple syrup or honey
1/3 cup butter or coconut oil
1/2 cup chunky peanut butter
2 teaspoons cinnamon
1 tablespoon vanilla
1 cup raisins or craisins

Lightly grease the slow-cooker with a teaspoon or so of oil. Add the oats, almonds and salt. In a large glass measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)

Pour the liquids over the oats in the slow-cooker and stir well to thoroughly coat. Place the lid on the slow-cooker, leaving it slightly vented. Cook on HIGH for 1-2 hours, stirring every 30 minutes. Stir in the dried fruit right at the end. Spread the granola across a large baking sheet and let it cool before transferring to an airtight container. Enjoy!

tropical

Tropical Fruit and Coconut Granola

Makes about 8 cups

5 cups old fashioned oats
1 cup sliced almonds
1/2 cup chopped pecans
3/4 cup honey
1/2 cup coconut oil, melted
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 cup roasted or dried coconut, sweetened or unsweetened is fine
1/2 cup dried cherries
1/2 cup sultanas or golden raisins
1/2 cup dried or dehydrated pineapple, preferably unsweetened

Set the slow-cooker to HIGH and lightly grease it with about a teaspoon of coconut oil. Combine the oats, almonds, and pecans in the slow-cooker. Stir together the warm coconut oil, honey, salt and ginger. Pour over the oats and nuts in the crockpot and stir to coat thoroughly. Cover with the lid, leaving it slightly vented.

Cook on high for 60-90 minutes, stirring and scraping the sides and bottom of the slow-cooker every 20-25 minutes. Stir in the coconut and dried fruit and then spread the granola across a large baking sheet. When the granola has cooled, transfer it to an airtight container. It should keep nicely for at least 2 weeks. Enjoy!

pb-choc

Peanut Butter Chocolate Chip Granola
Makes about 8 cups

5 cups old fashioned oats
1 cup extra crunchy peanut butter
2/3 cup honey
1 teaspoon cinnamon
1 tablespoon vanilla
3/4 cup miniature chocolate chips, divided in half
3/4 cup toffee bits, divided in half

Lightly grease the slow-cooker with butter. Add the oats to the slow-cooker. In a small glass bowl, combine the honey, peanut butter, cinnamon, and vanilla. Microwave for 60 seconds, stir and microwave 30 more seconds, just until everything has melted. Stir to combine.

Pour the liquid over the oats in the slow-cooker and stir very well to thoroughly coat all the oats. Place the lid on the slow-cooker, leaving it slightly vented. Cook on HIGH for 20 minutes and then stir very well, being careful to scrape the sides and the bottom of the slow-cooker. Cook an additional 15 minutes and stir again. Line a large baking sheet with parchment paper and set it next to the crockpot. Cook 15 minutes more and stir one more time.

Spread the granola across the baking sheet and stir in half of the chocolate chips and toffee bits. Let cool for 20-30 minutes. Stir in the rest of the chocolate and toffee. Let cool completely and transfer to an airtight container. Enjoy!

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