Weather: 29 degrees
What I’m listening to: Jamie Grace
Granola in the slow-cooker?! You betcha. For those of you who have tried my other homemade granola recipes, you’ll know that this method is different from the oven-baked options I’ve offered in the past. I love those recipes, too, I just thought it would be fun to mix it up a bit and show you that there’s more than one way to make granola at home.
If you’re skeptical, I hear you. I was, too. But just take one look at the picture and see those perfectly toasted little almonds and lightly browned flecks of coconut and those crispy, golden oats and you’ll know the slow-cooker has done more than her due diligence.
And, I’m excited to announce that I’ve now added a Slow-Cooker category to the Recipe Index. Believe me, the slow-cooker is your friend. She’s tried and true. Check back for more delicious slow-cooked recipes soon.
Slow-Cooked Chocolate Cherry Granola
Adapted from [52 Kitchen Adventures| http://www.52kitchenadventures.com/2011/05/09/slow-cooker-monday-granola/]
- 2-1/2c rolled oats (not quick oats)
- 1/4t salt
- 1/3c honey
- 2T butter, melted
- 1/2t vanilla
- 1/2c sliced almonds
- 1/4c shredded coconut
- 1/2c dried cherries
- 1/4c mini chocolate chips
Pour oats and salt into slow-cooker. In a bowl, mix honey, melted butter, and vanilla. Pour over oats. Add almonds, and coconut. Mix until well-combined.
Set slow-cooker to low for 3 hours. Cover, but set the lid a little crooked so steam can escape and the granola can dry out. Stir granola every 30 minutes. When granola is golden and almost dry to the touch, turn off slow-cooker (mine took just over 2 hours, but it depends on the size of your slow-cooker).
Pour the hot granola onto a sheet pan and spread out to allow it to cool.
Sprinkle dried cherries and mini chocolate chips over cooled granola. Store in an airtight container.
