I’ve been making my own granola now for months, and it’s made my family happy enough that I’ve stopped buying the processed stuff.
A big advantage the crockpot has over the oven in cooking granola: it’s a lot harder to burn, and it makes the house smell fantastic.
I’ve developed this base recipe to which you can add whatever you want. The base has zero trans fat, is low in sugar, and is loaded with whole grain goodness and nutty protein.
5 cups rolled oats
1 cup nuts (I like slivered almonds in mine)
1/3 cup canola oil (can use less)
1/3 cup sugar-free maple syrup (can substitute with regular maple syrup or honey)
1/8 cup cinnamon (or more if your taste buds desire)
Throw everything except the nuts into the crockpot and cook on low for 2-3 hours or so, stirring every 30 to 45 minutes. I like to set the oven alarm to remind me. Add the almonds for the last 30 to 45 minutes to toast them, too (they tend to burn if you add too early). The granola crisps up a lot after as it cools, so don’t try to cook it until it’s crunchy. Just let it go a few hours and then let it cool. It’ll keep for at least two weeks in a sealed container. But it probably won’t last that long! If you like raisens, add a cup or so after it’s done cooking. Dried fruit might shorten the shelf life, however, so you might want to add it into your bowl right before eating, which is what we do at my house.
Variations: other nuts, other dried fruits, shredded coconut, wheat germ, flax seed (I now routinely add thisto the crockpot mix), chia seed, pumpkin seeds, sunflower seeds, etc. For the fruity, moist stuff: add them at the the end. For the nuts and seeds, add them to the crockpot at the end to toast them a little.
Soon I’ll share my homemade granola bar recipe: also healthy but both tasty and easy!