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