Friday, May 23, 2014
Slow Cooker Granola
Granola's always a favorite in our house, but we've been munching on it quite often this past week. The oldest daughter experimented one night with a new recipe and it turned out wonderful. It was a small batch and of course it was gone within two days.
It's also starting to feel more like summer here in Iowa, the weather has been perfect this week. Upper 70's and 80 degree temps, but this momma does not want to turn on the air just yet if I can help it. My heating bill was just outrageous during our winter that never wanted to end. With that said, I have been trying to not turn on the oven as much this week.
So I thought I would pull out the crock pot and make up another batch of granola for the kids' breakfasts. It worked out perfectly! I didn't have to heat up the house and could keep an eye on it while I worked on some other things. I stirred the mixture every 30 minutes, just to prevent it getting too brown at the bottom. Everything is dry and crunchy just the way we like it.
You can adapt your own favorite recipe to the crock pot as well, or use mine as your guide. I don't always make it the same, I like to use up whatever we have on hand. This batch was slivered almonds, dried cranberries, raisins and pineapple. Granola makes for a healthy snack or breakfast; enjoy with milk as a cereal, parfait style with yogurt or simply by the handful.
Slow Cooker Granola
Ingredients:
4 cups rolled oats
1 cup slivered almonds
1/2 cup coconut oil {melted}
1/2 cup honey
3 tbsp melted butter
pinch of salt
1 cup choice of dried fruit
Directions:
Add oats, almonds and salt to the slow cooker, stir together. In a small bowl, whisk together oil, honey and melted butter. Pour into the dry mixture and toss all ingredients together.
Cover, cook on high for two hours, stirring every 30 minutes. Pour granola out onto a large sheet of wax or parchment paper to let cool. Add in dried fruit and toss together. Let cool completely before storing in an airtight container.
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