In a small skillet combine honey, peanut butter, peanut oil, vanilla, cinnamon, salt, and cardamom over medium-low heat. Cook, stirring frequently, until heated through and combined.
In a 6-quart slow cooker coated with cooking spray, combine peanut butter mixture with rolled oats and pumpkin seeds and stir until oats are completely coated. Cover slow cooker with lid and cook on high for 2 hours, stirring every 30 minutes, or until oats are golden and crisp.
Stir in cherries then transfer mixture to a rimmed baking sheet. Spread into an even layer and allow to cool. When completely cooled, transfer to an airtight container. Will keep fresh for one week.
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