Go Back
Maple Almond Granola in the Slow Cooker
Print

Maple Almond Granola in the Slow Cooker

Leave the oven off, keep your kitchen cool, and make granola. 
Servings 12
Author Robin Asbell

Ingredients

  • 4 cups rolled oats
  • 1 cup crisped brown rice
  • 1 cup whole almonds coarsely chopped
  • 1 teaspoon coarse salt
  • 1/2 cup maple syrup Grade B
  • 1/4 cup extra virgin olive oil
  • 1/2 cup light brown sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 cup raisins or other dried fruit

Instructions

  • Lightly oil the slow cooker insert.
  • In a large bowl, combine the oats, rice, almonds and salt. 
  • In a medium bowl, combine the maple syrup, olive oil, brown sugar, almond and vanilla extracts. Whisk to blend, then pour over the oat mixture. Stir to mix well.
  •  Scrape into a large slow cooker and turn it on high. Place a wooden spoon or chopstick under one side of the lid, to hold the lid ajar.
  • Cook for 30 minutes, stir, cook for 30 minutes, stir, and cook for 30 minutes more. Spread on a sheet pan to cool, then gently mix in the raisins.
  • Cool on a rack. When completely cool, break into large chunks and store in jars or tubs. Keep tightly covered at room temperature for up to a month, or freeze for 4 months.