This one is a little shoutout to the incredible “Oh She Glows” for inspiring me to enjoy some much healthier vegan and gluten free options. It’s also a huge shout out to my best friend and health extraordinaire Nikki Bahan who inspires me
every day to try new recipes and cook with passion. I’m not gluten-free or vegan by any means, so some of these might not be what you’re looking for, but there are many substitutes that can be used in these recipes.
I use my slow cooker for many dinners but never think to use it for breakfast items. I was so happy with how the granola turned out. I will definitely be making this one again!
Lightly grease the crock-pot with butter. Add the oats to the crockpot. In a small glass bowl, combine the honey, peanut butter, cinnamon, and vanilla. Microwave for 60 seconds, stir and microwave 30 more seconds, just until everything has melted. Stir
to combine. Pour the liquid over the oats in the crockpot and stir very well to thoroughly coat all the oats. Place the lid on the crockpot, leaving it slightly vented. Cook on high for 20 minutes and then stir very well, being careful to scrape the sides and the bottom of the crock-pot. Cook an additional 15 minutes and stir again. Line a large baking sheet with parchment paper and set it next to the crockpot. Cook 15 minutes more and stir one more time.
Spread the granola across the baking sheet and stir in half of the chocolate chips and toffee bits. Let cool for 20-30 minutes. Stir in the rest of the chocolate and toffee. Let cool completely and transfer to an airtight container.
*Helpful hints: know your slow cooker! Mine cooks very fast and usually cooks the granola within an hour. Some older slow cookers take a couple hours to cook the granola. With a slow cooker that is on the quick side, you’ll want to stir more often and ensure it’s not burning.
*Feel free to add cranberries, white chocolate, almonds, or any other preferences. You can also use almond butter instead of peanut butter.
Rise & Shine ♥