Brie Passano
Hands-On Time
15 Mins
Total Time
6 hours 15 minutes (includes cooling time)
Yield
6-8 servings

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. 

How to Make It

Step 1

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.

Step 2

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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