Tasty Tuesday: Crock Pot Granola

My mom first made this granola recipe back in February and had me try it. It was so good that I got the recipe from her and made it a couple days later.

We've been making it ever since.

Leighton keeps a jar of it at work and eats it by the handful. The kids like it with milk. I mix mine with Greek yogurt.

It's great eaten as a snack or as a meal, because it's healthy and filling. Oh, and delicious.

And as a bonus? It's so much cheaper than buying it from the store. And did I mention that it's easy to make?

Honestly, if you like granola, you need to give this one a try!

Crock Pot Granola

Ingredients:

5 cups old-fashioned rolled oats
1/2 cup slivered almonds (I pulse mine in the food processor a bit, because we don't like large pieces.)
1 cup raw pumpkin seeds 
1/4 teaspoon salt
1/2 cup ground flax seed (optional)
2/3 cup honey
1/3 cup coconut oil 
1/2 cup peanut butter
2 teaspoons cinnamon
1 tablespoon vanilla
1 cup raisins or craisins

Directions:

1. Lightly grease the crock-pot with oil. Add the oats, almonds, pumpkin seeds, salt, and ground flax seed, if using.
2. In a large measuring cup or small glass bowl, combine the honey, coconut oil, peanut butter, cinnamon, and vanilla. Microwave for one minute, stir and microwave an additional 30 seconds, as needed, to melt everything and allow it to combine smoothly. (Can also be melted on the stove in a small saucepan.)
3. Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for about 2 hours, stirring every 30 minutes.
4. Stir in the dried fruit right at the end. Spread the granola across a large baking sheet and let it cool before transferring to an airtight container. It fills a half-gallon mason jar.

Recipe adapted from Barefeet in the Kitchen.