This recipe is a combination of several recipes that I have found online over the last year or so… The nice thing about making granola at home is that you add what you like, skip what you don’t, and basically, make it your own!
5 cups Oats
Â½ cup Coconut oil (melted)
Â½ cup Honey or Maple Syrup
1 tsp Vanilla Extract
2 tsp ground Cinnamon
1 cup unsweetened, shredded Coconut
1 Tbsp Flax Seeds (optional)
1 Tbsp Chia Seeds (optional)
(This recipe can be made gluten-free by using certified GF oats and GF vanilla.)
AfterÂ cooking add one, or a combination of the followingÂ (these measurements are approximate â€“ add more if you like!):
1 cup roughly chopped nuts (pecans; walnuts; slivered, blanched almonds) or seeds (sunflower, pumpkin â€“ non-salted!)
1 cup chocolate chips
1 cup peanut butter chips
1 cup dried fruit (cranberries, raisins, cherries, blueberries, mango, pineapple, banana chips…)
Mix together the dry ingredients: Oats,Â Shredded Coconut,Â Flax Seeds, Chia Seeds, andÂ Cinnamon.
Then add the wet ingredients: Coconut Oil, Honey/Maple Syrup, and Vanilla.
(You could mix everything in a separate bowl, but I just do it right in the crock pot.)
Be sure to leave the lid cracked, to allow moisture to escape. Â (I use the handle of a wooden spoon.)
Cook on low for approximately 5 hours (time may vary depending on your crock pot), until browned, stirring occasionally. (If you like â€œclustersâ€ stir less often. The more frequently you stir, the finer the consistency will be.)
Transfer granola to a foil or parchment-lined cookie sheet to cool.
Add nuts, dried fruits, chocolate/peanut butter chipsâ€¦or a combination!
Store granola in a Ziploc bag, or other airtight container. It can also be stored in the freezer!
This is a great topping for yogurt or fruit, as cereal in the morning, or on its own as a snack!
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