From the first time I tried making granola in the crock pot, I was hooked. For me it’s been more convenient to make than the oven-baked variety because
1) the crock pot method lends itself nicely to a busy, multi-tasking, homeschooling mommy’s daily routine, because I don’t have to babysit the granola quite as closely as I would if it was in the oven and
2) I don’t have to turn on my oven at all, and that’s especially nice in the summer.
You wouldn’t think that anything cooked in a crock pot would turn out nice and crunchy, since crock pots are notorious for turning food to mush, but I promise your granola will cook up crispy crunchy and golden brown. The key is to keep the lid slightly ajar and to not overfill the crock, so unfortunately, you really can’t double the recipe or the granola just won’t crisp up quite like it should.
This granola will not stick together much, which we don’t mind. If you like granola that holds together in clumps, you can substitute light corn syrup for the honey, but we prefer the taste and natural-ness of honey.
This recipe is very versatile, so you can be pretty liberal in making substitutions to fit your family’s tastes.
Crock Pot Granola
5 cups rolled oats
1 cup dried unsweetened coconut
1 cup coarsely chopped almonds
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup butter
1/2 cup honey
1 tsp. pure vanilla extract
Stir together dry ingredients in large crock pot. Mix in butter (no need to cut it up first), honey and vanilla.
Keeping lid ajar, cook on low setting for approximately 3 1/2 hours, stirring every 30-40 minutes. Crock pots vary, so your timing may be a bit different than mine.
When golden brown to your liking, pour granola out onto large rimmed cookie sheet to cool. Cool thoroughly before putting in storage bag or jar.
This is delicious plain, with milk, or as a topping on vanilla yogurt.