Ingredients
Equipment
Method
- In a large bowl, mix together oats, wheat germ, ground flax seed, almonds and coconut. Add brown sugar and cinnamon and mix well.
- In a small microwave safe bowl, combine honey and oil.
- Heat in microwave for 30 seconds to one minute on high until thinner and combined.
- Pour over dry ingredients in slow cooker and mix well.
- Transfer mixture to a 6 quart slow cooker.
- Cook on low for 2-2 ½ hours depending on how crunchy you like it, stirring the mixture every 30 minutes.
- Be sure to watch that it doesn’t burn on the bottom. It hardens up a bit as it cools, so don’t bake it until it’s completely crunchy.
- Transfer granola to a large baking sheet (I like to use those lined with silicone baking mats for easy cleanup).
- Spread out and cool completely then spoon into an airtight container. Will keep up to two weeks in the pantry or up to three months in the freezer.
- Enjoy as cereal, granola snack or as a topping for fruit or yogurt.