Almond Cherry Coconut Granola

By á-6416

Ingredients

• 5 cups old fashioned rolled oats
• 1 cup raw, whole almonds
• 1/2 cup dried tart cherries
• 1/2 cup pepitas (unsalted hulled pumpkin seeds)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup canola oil
• 1/4 cup honey
• 1 teaspoon vanilla

Preparation

Step 1

Slow cooker instructions:
Place the oats, honey, oil, vanilla, almonds and vanilla in a 4 quart slow cooker. Stir. Leave uncovered and turn on high. Cook for 1 hour, stirring every 20 to 30minutes. Reduce to low and add the coconut, pepitas and cherries. Continued to cook on low uncovered for about 4 hours, stirring every 20 or so minutes. The granola is done when it looks completely dry. Cool on baking sheets then store in an air tight container.

Oven instructions:
Preheat oven to 250. In a large bowl, combine all ingredients but the dried cherries. Divide among 3 baking sheets and spread to a thin layer. Cook for 1 hour and 15 minutes, stirring every 15 minutes. Pour it back into the bowl, and stir in the cherries. Allow to cool on baking sheets then store in an air tight container