Sweet and crunchy, this granola is made in the slow cooker.
1 cup whole almonds
5 cups large-flake (old-fashioned) rolled oats
1 cup unsweetened shredded coconut
½ cup packed brown sugar
¼ cup butter
¼ tsp salt
1 tbsp vanilla
1 cup dried tart cherries
Coarsely chop almonds, aiming to cut each almond into only 2 or 3 pieces (so they won’t burn as easily). In a large bowl, combine almonds, oats and coconut. In a small saucepan over medium heat, stir together brown sugar, butter and salt. Bring just to a boil, then remove from heat and let cool for 2 min. Stir in vanilla. Drizzle butter mixture over oat mixture, tossing until everything is well combined and evenly coated.
Spray the bowl of a 4- to 6-quart slow cooker with cooking spray. Pour in the oat mixture. Cover and cook on high for 30 to 60 min, or until granola is hot throughout. Stir and cook, uncovered, on high for 60 to 90 min, stirring every so often so the edges don’t get too brown. Toward the end of cooking time, you’ll need to stir more often. Once everything is a couple of shades darker, stir in cherries. Transfer granola to a rimmed baking sheet and let cool completely. Store in a glass jar at room temperature for a few weeks.
Granola will toast a little faster if you push it up against the side of the slow cooker, leaving a well in the middle.
Originally published in the Today’s Parent March +April 2017 issue. Photo by Erik Putz.
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