Pumpkin Granola --a CrockPot Recipe
Published: Thu, 09/20/18
Happy Wednesday, Slow-Cookerers!!
I want to share one of our favorite granola recipes with you. My kids like to eat granola pretty much non-stop.
They munch on it plain, have it with milk like cereal, or sprinkle it into yogurt.
You can buy ready-made granola, but it can sometimes be quite expensive (especially for us since we need it to be certified gluten free) and can often be LADEN with sugar.
This is a great granola recipe with a fantastic "fall flair". I think you'll really enjoy it!
Pumpkin Granola
[click through to see photos and reader comments/reviews
serves 12
(lasts 5-7 days in our house over yogurt for breakfast for 5 people)
(freezes well; the raisins will get hard, but then soften again)
5 cups of rolled oats (we use certified gluten free)
3/4 cup canned pumpkin puree
1/2 to 3/4 cup honey (start with the smaller amount)
1 cup whole almonds (or use toasted pumpkin seeds)
1 cup dried cranberries/raisins or mixture (add last hour)
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
The Directions.
Use a large slow cooker -- I used a 6.5-quart.
It's not a typo that I didn't add any butter or oil; I wanted to see if it would work without any, and it did!
The pumpkin helped to coat the oats and provided enough moisture to keep it from burning and the honey did a good job of providing sweetness and a bit of a binder.
Stir everything but the dried fruit in.
The honey will be gloppy--- just stir the best you can.
Cover, and cook in a vented slow cooker (prop lid open with chopstick or wooden spoon) on high for 4 hours, stirring every 30 minutes or so.
Add dried fruit the last 30-minutes to an hour. There really isn't an exact science here--- when you're happy with the texture and the consistency, it's done!
Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process).
Store in an airtight container (zipper bag or tupperware) in the fridge or freezer.
The Verdict.
Hey Steph, how come you don't just bake it in the oven?
Honestly, it's easier for me to set a timer for 30 minutes and come back and stir the pot throughout the day then it is for me to camp out in the kitchen for 30-45 minutes straight and stir every 5-10 minutes to keep the granola from burning.
I just don't have that type of time unless the kids are asleep, and this way they can help stir.
It's a lifestyle choice--- someday they won't be attached to my leg and I can open the oven door safely, but for now, it's just not an option! :-)
ENJOY! Happy Slow Cooking!!
oxxo steph
PS:
Every once in a while I'm asked parenting questions. I'm certainly not an expert, but I have been doing it for a while. :-)
These are our family's "Golden Rules" -- hopefully they are helpful to you!