Remember that EASY slow cooker recipe I shared for making granola? It was good, wasn’t it? Easy, too, right?
Well, I decided to make another batch with a bit of a twist.
I’m not going to bore you with anything else… here’s the recipe.
Wait, you know what? I will mention one thing. This stuff makes a great gift. Make a batch and divide it into pint-sized glass mason jars. Maybe put a cute label on it or a ribbon if you’re that kind of person. Give these away to family, friends, teachers, etc. It’s so good – you really should share it.
Almond Butter Chocolate Chip Slow Cooker Granola
Yield: I have to estimate because while I was letting it cool, before putting it in the jar and measuring it, I went to exercise. I came home to find a bunch of it gone because my husband got to it. I’m going to estimate it’s a little under 2 quarts if your husband doesn’t eat a bunch of it.
- 4 cups old fashioned oats
- 1/2 cup raw sunflower seeds
- 2/3 cup almond butter (mine was raw and organic)
- 1/3 cup grass-fed ghee (or coconut oil)
- 2/3 cup maple syrup
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla powder (<-I use Vanillamax)
- 1/3 to 1/2 cup (dark) chocolate chips
- Lightly grease the slow cooker (I use my 6-quart) with some grass-fed butter. Add the oats and sunflower seeds.
- In a small sauce pan, over low heat, warm the almond butter, ghee, maple syrup, salt, and vanilla until it’s melted and mixed.
- Pour the delicious liquid mixture into the slow cooker over the oats and seeds. Stir it well to combine it all. Make it one big happy family.
- Set the slow cooker to HIGH and let it cook for about 1.5 to 2 hours – STIRRING it well every 25 minutes. Keep an eye on it during the stirring times and decide whether to keep the slow cooker on high (or maybe lowering it to low) or perhaps with the lid vented a bit – if you think it’s getting too hot.
- Spread the granola on a parchment paper lined baking sheet (hopefully it has a rim on it), and let it cool for about five minutes.
- Sprinkle the chocolate chips on and let it finish cooling before transferring it to glass mason jars.