Slowcookergranola Recipes

SLOW-COOKER HONEY GRANOLA

Steps:

• In a 3-qt. slow cooker, combine oats, sunflower kernels, coconut and salt. In a small bowl, whisk oil and honey until blended. Stir into oat mixture. Cook, covered, on high 2 hours, stirring well every 20 minutes., Remove granola to baking sheets, spreading evenly; cool completely. Stir in pineapple and mangoes. Store in airtight containers.

SLOW-COOKER GRANOLA

Steps:

• In your slow-cooker [crockpot], stir together the oats, almonds, coconut, and wheat germ.
• In a seperate microwaveable bowl, mix honey, apple juice concentrate, br. sugar, vanilla, and cinnamon. Microwave for one minute.
• Pour the liquid into the slow cooker and stir until evenly coated.
• Cook for one hour on high, UNCOVERED.
• Then cook four hours on low, COVERED.
• Periodically, stir the granola. It will be a nice toasted-brown color.
• When done, stir in the cranberries. PLEASE, DO NOT ADD THE CRANBERRIES EARLIER! if they cook in the crockpot with everything else, it will burn and became a huge mess. [I'm speaking from experience here.]
• Store in an airtight container.
• It should yield approximately ten 1/2C servings.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

CHEF JOHN'S CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
• Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

SLOW-COOKER COCONUT GRANOLA

Steps:

• Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries. , Transfer mixture to a baking sheet; let stand until cool.