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–+ servings

Almond Cranberry Fall Granola

This recipe is along the lines of other granola recipes out there, but I like it particularly because I use brown rice syrup instead honey, brown sugar, or agave. This recipe is made in your slow cooker. It still needs your attention, but it is a lot easier to stir and less of a mess. It has a great taste from the nuts and dried cranberries in it and the cinnamon is not over powering, you get a hint of it with each bite. It makes a large batch and can be stored in an airtight container on your pantry shelf. I hope you have the fall experience while making this recipe like I did.
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Cook Time 2 hours
Total Time 2 hours
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 4 cups Gluten Free Oats
  • 1 cup sliced almonds
  • 1 cup cranberries, dried and chopped
  • 1/3 cup Coconut oil, melted
  • 1/3 cup brown rice syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 Tbs pure vanilla extract

Method
 

  1. Place all ingredients into a slow cooker and stir making sure all oats are coated well.
  2. Turn slow cooker on high and stir granola every 20 minutes, until closer to the end. *See Notes
  3. Stir for 2-3 hours, or until golden brown.
  4. Pour granola onto 2 cookie sheets spreading to dry. Once dry, store in an air tight container and place on pantry/cupboard shelf.

Notes

When you start to smell the granola, start stirring it every 10 minutes until golden brown.

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