[ Recipe: pumpkin spiced crock pot granola ] ~ from Monterey Bay Herb Co
pumpkin spiced crock-pot granola

You'll love the fall flavors in this wholesome snack, as well as the aroma that will fill your home while it slow cooks in your crock pot. Because variety is the spice of life, feel free to add or swap out certain ingredients as you wish — chopped almonds, pistachios, raisins, dried apples, dried apricots, maple syrup, dark agave, etc.

½ cup coconut oil, plus 1 tablespoon
4 cups old-fashioned rolled oats
1 cup chopped walnuts (optional)
1 cup unsweetened flaked coconut
¾ cup organic honey
2 teaspoons pumpkin spice mix
1 teaspoon finely ground sea salt
1 cup dried cranberries

Grease a crock pot (at least 5-quart in size) with the tablespoon of coconut oil. Add the oats, walnuts and coconut flakes and stir to mix.

Heat the cup of coconut oil in a saucepan over low-medium heat until completely melted. Stir in the honey, pumpkin spice and salt.

Carefully pour the spiced oil into the crock pot; stir to combine ingredients. Turn the cook level to high and cover, placing the lid slightly ajar to vent moisture and keep the oat mixture from becoming soggy. Cook mixture for 2 hours, stirring gently every 30 minutes to prevent scorching. At the end of cooking time, stir in the dried cranberries.

Scoop cooked granola onto a baking sheet. Spread mixture evenly with a spatula. Let cool completely. Store in an air-tight container for up to 2 weeks.

Discover more information about Pumpkin Spice and enjoy some more recipes A Parade of Pumpkin and Some Spice Advice
in the archived edition of our Sept 2013 email.
Or get more recipe ideas/inspiration from our
Pinterest Board - [ pumpkin parade ]