Make a batch of this granola today, and you'll be snacking on it for weeks to come. Homemade granola is one of the best treats to have on hand because it's much healthier (and less expensive) than store-bought varieties. Toss the ingredients into the slow cooker on a Saturday morning, tackle your to-do list, then come back to a warmly spiced snack. Just be sure to let it cool completely, which will help it crisp up and get that nice crunchy texture. Enjoy with milk or yogurt, bring to work to munch on, or divvy it up and give as gifts. Just be sure to provide the recipients with the recipe.
4 cups old-fashioned rolled oats
1½ cups roasted, unsalted cashews
1 cup quinoa
1 cup coconut flakes
¾ cup pure maple syrup
¼ cup canola or vegetable oil
4 tablespoons (½ stick) unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon kosher salt
1 cup dried cranberries
How to Make It
Line the insert of a 4-to-6-quart slow cooker with parchment paper, trimming the top so the lid shuts. Combine the oats, cashews, quinoa, coconut, maple syrup, oil, butter, cinnamon, cardamom, and salt in the slow cooker. Stir until fully combined.
Cover and cook on high for 2 ½ hours until the granola is golden brown. Continue to cook for an additional 30 minutes with the lid slightly askew, to make the granola crispy. Stir in the cranberries and cool completely, about 3 hours.
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