Maple Granola (Slow Cooker)

This is a fine basic granola recipe that I now make in the slow cooker. Why the slow cooker? Well I tend to wander around when I am making things and granola left unattended in an oven burns too easily for me. For me the slow cooker is perfect and you might want to try this technique. Why the picture of my fine dog Angel? Well, at the moment I don't have a picture of this very nice granola!

You can use local honey instead of maple syrup. Both are interchangeable in this recipe. I have access to beautiful honey from the Board's Honey Farm out in Restoule so I often use it instead of maple syrup. Stay within the 6 cups of oats but you can use part or all spelt or rye flakes. Other optional additions dried cranberries or sour cherries instead of raisins. Just use your imagination and what's in the cupboard keeping within the general quantity of items.

6 cups oats, whole-grain, large flake - 1.5 liters
1/2 cup coconut, dried, unsweetened - 125 ml
1/2 tsp cinnamon - 2.5 ml
1/4 cup raisins - 60 ml
1/2 cup sunflower seeds - 125 ml
1/4 cup almonds, sliced - 60 ml
1/2 cup maple syrup - 125 ml
1/4 cup vegetable oil like grapeseed - 60 ml


1. Place ingredients in the slow cooker, mix well. Use large flake oats and not the instant or quick cooking variety. Set on low, stirring every half-hour or so until dry and golden, about 3 hours. Keep lid propped open while cooking so moisture can escape and granola crisps.
2. Stir in optional additions during last hour of cooking. Try raisins, dried cranberries or cherries, coconut, nuts and seeds. Cool and store in air-tight container.


Makes approximately 20 x 125 ml (65 g each) servings.

Nutrition Facts (65 gram or 1/2 cup - 125 ml serving): 270 calories, 6 g fat, 1.5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 41 grams carbohydrate with 7 g sugar and 6 g fiber, 9 grams protein. % Daily Values: calcium 4% and iron 15%.

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