I love granola, but I don’t love how expensive it is. Especially when my children are capable of downing an entire box in one sitting! Fortunately, the crockpot makes it relatively simple to cook up a whole batch with very little effort, and you can adjust the flavorings to your family’s tastes.
It is important to remember that if you’re using dried fruit in your granola that you add it AFTER it’s done cooking. And you must stir to get it to brown evenly. I cook mine in the typical large crockpot that I got for my wedding. It’s amazing how much I use this thing.
So here’s my recipe for Crockpot Maple Pecan Granola. Feel free to adapt with nuts, seeds, coconut, etc, based on what you like.
Crockpot Maple Pecan Granola
1/2 cup maple syrup
1 cup cold-pressed canola or safflower oil
2 tsp. pure vanilla extract
1 tsp. pure coconut extract
6 cups old-fashioned rolled oats
1 cup shredded coconut
2 cups pecans, chopped
1 cup dry milk
2 tsp. cinnamon
1/2 cup brown sugar
In a microwave-safe 2 cup measuring cup, combine maple syrup, oil, and extracts. Warm 2-3 minutes in the microwave.
Meanwhile, combine oats, coconut, nuts, dry milk, cinnamon, and brown sugar in the crockpot. Pour warm syrup mixture over dry ingredients, and stir well.
Cook on HIGH, uncovered, for 1 1/2 hours, stirring every 30 minutes.
Turn crockpot to LOW and continue to cook, uncovered, for 4-6 hours, stirring every hour, until granola is an even, light golden brown.
Turn off the cooker and allow to cool completely. Store in a large ziploc bag or other airtight container. It will keep for about a month (if it lasts that long!) 🙂