Ingredients

• 5 cups old fashioned rolled oats
• 1/2 cup slivered almonds
• 1/4 teaspoon kosher salt
• 2/3 (228 g) honey
• 1/3 cup (70 g)  coconut oil or butter *
• 1/2 cup (90 g) chunky peanut butter
• 2 teaspoons cinnamon
• 1 tablespoon vanilla
• 1 cup raisins or craisins, I used a combination of both

Preparation

1. Lightly grease the crock-pot with a teaspoon or so of oil.
2. Add the oats, almonds and salt.
3. In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)
4. 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.
5. Cook on HIGH for about 2 hours, stirring every 30 minutes.
6. Stir in the dried fruit right at the end.
7. Spread the granola across a large baking sheet and let it cool before transferring to an airtight container.

Cook’s Note

• Use a spatula or large spoon to stir along the edges and the bottom of the crock-pot every 30 minutes. When you start to smell the granola cooking, it is probably time to stir again.
• I’ve used both coconut oil and butter to make this granola. A refined coconut oil won’t add any coconut flavor at all. Both work well and taste great.