One of the best things I ever learned was making granola in the crockpot. You know why? Because in the oven, I always burned it–never failed. Oh, you can still burn it in the crockpot, but it’s not as easy.
How to make crockpot granola
Fill your crockpot about 3/4 full of rolled oats.
Add the following:
- a bag of chopped walnuts, slivered almonds, pecans, or peanuts. If the nuts are too big, I will use my Black and Decker Chopper to chop them up into smaller pieces.
- about 1/2-1 cup of whole grain flour
- 1/4 cup ground flax seed
- a few sprinkles of salt
Stir that together and then mix the following in a saucepan:
- 1-1 1/2 cups of honey, maple syrup, or a combination thereof,
- 1 tablespoon of vanilla
- 1 teaspoon of cinnamon
- 1/4 cup of oil. I like to use coconut oil but olive oil works and you won’t taste it. However, if I use peanuts in the mix, I will use peanut butter.
- 1/4 cup of water
Heat this mixture over low heat until everything is melted and blended. Then pour it over the mixture in the crockpot and stir it in well.
Turn the crock on low and cover, but keep the lid ajar to let the steam escape. Set a timer for 30 minutes to remind you to stir.
Some recipes say you can stir every 45 minutes, but my crockpot gets too hot and I’ve scorched mine this way. So I stir every 30 minutes. And when you stir, make sure you scoop way down to the bottom and lift what’s down below up to the surface.
It is done when it is brown and dry. At this point spread on cookie sheets to cool.
When cool, mix in dry fruit to suit. Store in an airtight container.