June 16, 2009

Almond Cherry Coconut Granola



Ingredients:
5 cups old fashioned rolled oats
1 cup raw, whole almonds
1/2 cup dried tart cherries
1/2 cup pepitas (unsalted hulled pumpkin seeds)
1/4 cup unsweetened shredded coconut
1/4 cup canola oil
1/4 cup honey
1 teaspoon vanilla

Directions:

Slow cooker instructions:
Place the oats, honey, oil, vanilla, almonds and vanilla in a 4 quart slow cooker. Stir. Leave uncovered and turn on high. Cook for 1 hour, stirring every 20 to 30minutes. Reduce to low and add the coconut, pepitas and cherries. Continued to cook on low uncovered for about 4 hours, stirring every 20 or so minutes. The granola is done when it looks completely dry. Cool on baking sheets then store in an air tight container.

Oven instructions:
Preheat oven to 250. In a large bowl, combine all ingredients but the dried cherries. Divide among 3 baking sheets and spread to a thin layer. Cook for 1 hour and 15 minutes, stirring every 15 minutes. Pour it back into the bowl, and stir in the cherries. Allow to cool on baking sheets then store in an air tight container.


My thoughts:
I hadn't made granola before and frankly wasn't too sure I liked it but I thought I'd give it a shot. While the slow cooker method is longer, I liked it much better than baking the granola. It cooked really evenly without over browning or burning. In the oven granola has a tendency to brown unevenly and if you have an oven like mine, you really can't bake more than one tray at a time which takes it into the slow cooker time range anyway. What I did was start the granola going in the slow cooker, set my time to 20 minutes and only came back in the kitchen to stir.

As for the granola itself? It was the best I've ever had and my husband agrees. It isn't the super clumpy type of granola (to make that you'd love to more than double the amount of honey and oil I used) but it is perfect to top yogurt, eat as cereal or have on its own. It is lightly sweetened and the coconut and cherries add lots of flavor.

 photo coconut-sig_zpsb2fb208a.jpg

21 comments:

  1. I've never seen a slow cooker version! It looks great!

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  2. Looks good! This is the 2nd blog entry I have seen for slow-cooker granola. Now I have to try it...

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  3. i've never known you could do it in the slow cooker, how cool!!!

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  4. I've never heard of slow-cooker granola, either, and ... almonds, cherries, and coconut? Oh, my, I really MUST try this one!

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  5. This is an absolutely fabulous idea. A big batch, made easily, is a great way to eat a healthful breakfast.

    I hate that I missed your contest, but I didn't cook at ALL over the weekend.

    I'll add this recipe to my Rachel file!

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  6. First time I heard of a slow cooker granola..and the flavor? this is a must try...

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  7. Such a nice idea of using a slow cooker for granola! :)

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  8. Wow, slow cooker to make granola? This is totally new! Great idea...love the recipe and will definitely try it. Nice picture!

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  9. I think your recipe sounds great, and all of the ingredients are easy to find. BONUS! Thanks for another great recipe!

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  10. I really don't like granola myself, but make it frequently for house guests and coffee/meetings. I've never put pumpkin seeds in mine so will add them the next time. Thanks!

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  11. and a slow cooker won't heat the house as much! i think i mightjust adapt thisa bit to my own kids' tastes!

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  12. I just made a batch of this. It's cooling now but looks great, and has made the house smell really good!

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  13. What a lovely granola! Healthy too! yum yum yum with fresh sheeps yoghurt!

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  14. i love making granola. I now use applesauce in place of the oil. Sometimes, I still add a little oil but I always keep those little things of applesauce for granola.

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  15. I've never seen granola made in the slow cooker before. I'm making a batch right now. Such a fun idea.

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  16. I ended up turning off my slow cooker after 3 hours on low, and my granola is very brown, but it is still quite tasty. This was so simple to make, and I'd much rather make my own than buy stuff where I don't know the ingredients well. I like this because it has sweetness but is not too sweet. I may try varying the fruit - like dried cranberries or blueberries. And possibly increase the coconut. I will mostly use this as a topping for açai bowls - which will become even more addictive with this granola. Thank you for a wonderful recipe.

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  17. A post script to my comment: I used the slow cooker method and really appreciated having that option because 1) it is already hot enough here without running the oven for a long time; 2) it just simpler, because you can do it all at once in one container; and 3) you can see what it is looking like and handle the stirring easily. I can hardly wait to eat this granola!

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  18. I'm not sure what you mean. Are you able to read the instructions?

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  19. Could I sub coconut or grapeseed oil for the canola?

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    Replies
    1. I haven't tried. It is worth a shot! Tell me how it turns out.

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