hello, my lovely friends! Welcome to February! It may be 20° outside, but I’m still training hard for the upcoming track season. Depending on the day, I like to head out the door on my run or to the gym earlier in the morning. On those days, it’s nice to have something fast yet healthy for breakfast. This granola recipe is one that my mom used to make a lot, and I plan to make a batch of this week. It’s great for eating as cereal, on top of yogurt or smoothie bowls, or by itself as a snack.
notes and tips
- don’t be intimidated by the amounts of the ingredients! the granola freezes well and can also be stored in the fridge.
- if your family doesn’t have a crockpot, you could make this in the oven, but be warned that you’ll have to watch it very closely to keep it from burning.
- if you don’t like bananas, you could try other kinds of dried fruits.
- adding chocolate chips after the granola cools is another option!
Crockpot Granola
Ingredients
- 10 cups oats
- 1 stick butter
- 1 ½ cups honey or maple syrup
- 3 T ground flax seed
- ½ lb raw sunflower seeds
- ½ lb currants or raisins
- ½ lb banana chips
Instructions
- Dump oats into the crockpot. Melt butter, combine with maple syrup and mix with oats.
- Add sunflower seeds and cook on high for 2 hours. Vent crockpot; stir occasionally.
- Turn down to low, and continue cooking for (maybe?) another 2 hours. add currants and chopped banana chips. Serve and enjoy!
