I just have to tell you that I love my friend, Jill, from The Prairie Homestead. She’s such a sweetheart…and now she’s given me a way that makes it harder to burn granola. She’s a saint I tell ya…a saint.
I really admire those moms (and dads!) who whip up a big breakfast every single day of the week…
As much as I love cooking, breakfast at my house is pretty ho-hum. Since my morning routine involves rushing out the door to do chores and milk the cow before my 2 year- old wakes up, my morning “cuisine” is usually quite simple… (And boring.)
Because I haven’t purchased any sort of boxed cereal for several years now, I usually rotate between oatmeal, scrambled eggs, or yogurt… It gets old after a while.
So, whenever I find a make-ahead recipe that allows me to cook once and still have a decent breakfast for a couple days of my week, I’m thrilled!
I love granola, but rarely make it since I’m excellent at burning it to a crisp.
No matter how much I promise myself that I won’t leave the oven unattended, I do…
Food dehydrators also work for making granola, but my machine tends to heat up my house like crazy. With our recent triple-digit temps, that’s the last thing I need.
So, considering how much I love my slow cooker, I stumbled across several crockpot granola recipes and figured they were definitely worth giving a try.
I really enjoyed this recipe, and I think you will too. Believe it or not, the crockpot makes short work of the cooking process, and it’s harder to burn it this way. (Burning it IS still possible, just more difficult…)
Granola in your Slow Cooker
- 5 cups old-fashioned rolled oats (not the quick oat kind)
- 1/2 cup ground flaxseed (optional- see note below)
- 3/4 cup coconut oil or butter
- 3/4 cup honey
- 2 Tablespoons vanilla extract
- 2 Tablespoons cinnamon
- 1 1/2 cups unsweetened, shredded coconut
- 1 cup chopped nuts of your choice
- 1 to 2 cups dried fruit, chocolate chips, or other mix-in of your choice
In a small saucepan, melt the coconut oil or butter. Once it has turned into a liquid, mix in the honey.
Mix the oats, flaxseed, coconut, and nuts together in your slow cooker. Add the honey mixture as well as the vanilla and cinnamon. Stir thoroughly.
Allow the granola to cook on low for 2-4 hours. Give it a quick stir every half hour or so to keep it from burning around the edges. Leave the lid slightly cracked to allow moisture to escape (this prevents soggy granola).
Cooking times will greatly vary depending on your slow cooker. Mine cooks very hot, so 2 hours was almost too long. As the granola gets closer to being finished, it will have a tendency to burn faster, so keep an eye on it.
Allow to cool, then mix in the dried fruit and/or chocolate chips. Store in the refrigerator in an air-tight container for several weeks.
Top with cold milk, yogurt, or fresh fruit for a quick, easy, and healthy breakfast!
- I usually recommend using raw honey in most of my recipes. However, since you’ll be heating it, it’s not as important in this application.
- I like using flax seed since it’s full of healthy Omega-3 fats and it keeps me feeling full longer. However, flaxseed can go rancid very quickly, so I recommend only purchasing whole flax seed and then grinding it as you need it. I simply use a cheap coffee grinder for this task. But if you don’t have it on hand, just leave it out.
- This recipe does not require exact measurements. It’s more of a “eyeball-it” sort of deal.
- Feel free to substitute to your heart’s content. That’s the best thing about homemade granola- there is really no right or wrong way to make it!
So there you have it- a healthy, yet quick alternative to sugary, store-bought cereals… And, a welcome change from scrambled eggs at my house!
Jill writes from the homestead she shares with her husband, daughter, and ever-changing assortment of animals. When she’s not in the kitchen preparing traditional foods, you’ll find her outside riding horses, growing vegetables, milking her cow, and building fence. She blogs at The Prairie Homestead, where she enjoys encouraging readers to return to their roots, no matter where they may live.