Crock Pot Granola
February23
This recipe is a favorite of many and was originally posted by Tam in AZ, who I can no longer find online. It doesn’t get much easier than this and the price of store-bought granola is outrageous!
Crock Pot Granola
5 C. Oatmeal (not quick cooking)
1/2 C. Oil
1/2 C. Honey
1 C. Coconut
1 T Cinnamon (I use more)
1 T Vanilla (I use more)
Mix together in a crockpot and cook on low for 5 hrs. The more you stir the finer it will be. (I like mine kinda clumpy) Add whatever kind of goodies you like; nuts, dried fruit, choco chips, etc.
Note: This recipe can be made gluten free by using Bob’s Red Mill gluten free oats.
I am going to try this recipe. I love granola. Do you add the goodies, such as, chocolate chips or dried fruit after it cooks or before? Thanks,
Tonya
I’m sorry! I should have specified. You add the “goodies” afterward. However, I like to add coconut, during so it gets kind of “roasted”. That would just be personal preference.
Thank you, Molly.
So glad to find this. I love granola but, it is sooo expensive at the store. Can’t wait to try this one. Thanks for the coconut tip; I love coconut and it will be so tasty kinda roasted.
Love your blog and all the helpful info. You are a true blessing to me.
Does anyone have a recipe for the coffee flavored bars that are sold at places like Caribou Coffee? Sometimes I can find a vendors box for cheap at Big Lots and my kids(and I!) love them!
Another note: I didn’t have any honey so I used molasses. I also added flax, soy, nutmeg, splenda (just a little)and a small smidgen of olive oil. We will see how it turns out.
This is interesting. I usually bake my granola in the oven. Does anyone know what the ‘oat clusters’ in some cereals consist of (I know Blueberry Morning has them)? I love crunching on them, but I have no idea if it is a different part of the oat or what because I never have any clusters in my granola!
Some things I like to add in my granola are:
Nuts (Pecans/Almonds/Walnuts), Raisins, Wheat Germ, Oat Bran, Maple Syrup, Brown Sugar, Real Butter or Vegetable Oil (in small amounts)
It’s a wonderfully versatile recipe. I’m sure you could put just about anything into it! I haven’t tried agave nectar, but I’m sure that would taste good too. Obviously my family has a bit of a sweet tooth.
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My question is:
How is this not soggy?
Seems like it would get that way since honey doesn’t ever crisp up like sugar does (molecules are different) and the slow cooking breaks down starches (ever put rice in soup too soon?) – so I am perplexed – but willing to give it a try.
Anyone do this and have crunch success?
Best Blessings!
Donna
I intend to try this today. I may try a batch with agave too, since it has the “crack” ability that sugar does. I know good old brown sugar is the usual ingredient to make granola crunchy. I’ll let you know how it turns out!
Thanks
Be sure to watch as this cooks. Mine was done early, but since I stuck to the recipe, it has a burnt flavor. We still use it, but keep a careful eye out for early doneness.
I kept the fruit and nuts out, and used agave and brown sugar as the sweetener. Only used low setting. When it had gotten light brown, about 3 1/2 hours, toasted the nuts in a 315 degree oven for about 10 minutes, turned the oven off, and put the granola flakes on a pan and put them into the oven as it cooled down. It dried the granola out leaving it beautifully crispy and brown, with not a single burned part! Worked really well! (My kids ate 3 cups of it before I was even done with the crock pot portion, however!)
[...] things made. So I pulled out the recipe for fudge, as well as one I recently printed for crock-pot granola. I found this at Molly Green’s econobusters blog: http://www.econobusters.com This [...]