Recently I've been making tons of granola to go with our homemade yogurt. I started with the recipe on the fantastic blog, A Year of CrockPotting. But I have switched it up to fit our tastes, so I'm sharing my version here. By all means, though, check out the original and see if it fits you better!
Slow Cooker Granola
10 cups old fashioned oats (avoid burning by not using quick oats!)
1/2-3/4 c. honey
1/2 c. canola oil or other neutral-flavored oil
1/3 c. milled (ground) flax seed
1/3 c. wheat germ
1 1/2 c. chopped, sliced, or slivered nuts (I've tried pecans & almonds-both great)
3/4 c. shredded coconut
1 1/2 c. of any combination of the following: dried fruit (such as raisins, cranberries, etc.) &/or chopped fresh apple
2 tsp. cinnamon
1. Put all ingredients in a 5 qt. or larger slow cooker. (Halve the recipe if your slow cooker is smaller.) Please note you can throw whatever you want in there! The oats, honey, and oil are all necessary. Everything else is flexible--play with whatever's in your fridge and cupboards.
2. Grab a cute preschooler and have him or her stir the mixture.
I think this step might work if you do it yourself, too. (And even if you happen to have a preschooler available, you will probably need to do a more thorough stirring yourself.)
3. Cook on high with the slow cooker lid vented with a chopstick, wooden spoon, etc. (I usually forget to vent it, and it still works--but the granola may be drier/crunchier if you vent.) Stir every 15 minutes to avoid burning--set the timer! Cook until lightly browned, about 1 1/2 to 2 hours. Determine doneness by color, not by how dry it is--it will dry more when cooled.
4. Pour on sheets of waxed paper to cool. Or turn off the CrockPot, and just let it cool in there. Again, this may affect its ability to dry & crunchify, but I don't mind my granola being a little more on the moist side, and I love cooking shortcuts!
You can eat like cold cereal, with milk; add to yogurt; or just eat it by the handful. Enjoy!