Like I said, this recipe is so easy that even I want to make it. You just toss your dry ingredients in the slow cooker, microwave a few things to make a sauce, pour over the dry ingredients, and let the slow cooker do all the work. You do need to be nearby to give this a stir every once in a while, but otherwise, your involvement takes about a minute, tops. That’s perfect for a lazy chef like me! Huge thanks go to The Seasoned Mom, whose creativity has inspired me to experiment with my own granola flavors. Give this a try to spice up your breakfast and snack routines!

 

Ingredients

5 cups rolled oats
1 cup Salted Caramel Almonds, coarsely chopped
1/2 cup Coconut oil
1/4 cup almond butter
1/2 cup honey
1 teaspoon Vanilla extract
1/2 teaspoon caramel extract
1 1/2 teaspoon salt
1 cup dark chocolate chips

 

Instructions

Spray inside of a large (6-quart) slow cooker with cooking spray. Add oats and almonds to the slow cooker; toss to combine.

In a small bowl, combine oil, almond butter, honey, vanilla extract, caramel extract, and salt. Warm in the microwave for about 20-30 seconds, or just until soft. Whisk together until smooth.

Pour liquid mixture over the oat mixture and toss to combine.

Cover, and cook in a vented slow cooker (I just left my lid about half-way ajar to let the steam escape) on LOW for approximately 2 hours, stirring every 30 minutes. Different slow cookers cook at different temperatures, so just watch your granola to determine when it’s ready. At the two-hour mark, check to see if it’s toasted and golden brown. If so, you can take it out of the slow cooker. If not, continue to stir and cook in 30-minute increments until it’s done.

Spread the granola onto waxed paper and cool completely. As it cools, the granola will get really crispy! If desired, stir in chocolate chips and store in airtight containers.

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Quick tip: Want to skip the honey? Replace it with maple syrup for another delicious flavor combo.

Recipe and image courtesy of The Seasoned Mom