Slow Cooker Granola
I recently (like, moments ago) posted the above picture to Instagram (@whatscookinmama) of the slow cooker granola we made tonight. One of my most favorite people in the whole world asked me for the recipe. I hopped online to get it for him...only to find they don't have it up! Quick Robin! To the blog!
This was super simple, my husband mixed it up when he got home today and put it in the slow cooker. We set the timer to stir it every 30 minutes for 2 1/2 hours, cooled it on a cookie sheet, and it now resides in plastic-ware, waiting for almond milk tomorrow.
Lessons learned tonight: 2 1/2 hours may have been a bit long, or waiting 30 minutes was too long. Follow the orders to wait to put in the raisins and dates. Husband accidentally put them in in the beginning. While not horrible, some of the yellow raisins are now black-ish. Oops. Regardless, it is really tasty and I am looking forward to a change from the smoothie. Do not get me wrong, I love my veggie/fruit milkshakes in the morning, but a crunchy breakfast will be a welcome difference!
Prep: 20 min
Slow cook: 2 1/2 hours (high)
Nonstick cooking spray (we do not have spray, Mark wiped the inside with a bit of canola oil)
1/2 cup honey
1/2 cup applesauce
1/4 cup canola oil
1/4 cup peanut butter
1 teaspoon ground cinnamon
5 cups regular rolled oats
1/2 cup sunflower kernels
2 tablespoons ground flaxseeds or wheat germ (we used flaxseed meal)
1/2 cup golden raisins
1/4 cup chopped pitted whole dates
1. Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray; set aside. In a small bowl, whisk together honey, applesauce, oil, peanut butter, and cinnamon.
2. In the prepared cooker combine oats, sunflower kernels, and ground flaxseeds. Stir in honey mixture.
3. Place the lid offset on the cooker to vent it. Cook on high-heat setting about 2 1/2 hours or until toasted, stirring every 30 minutes (or, 20 we think next time)
4. Spread oat mixture on a sheet of foil to cool. Add raisins and dates; toss gently to combine. Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Makes 16 servings.