I’m going to skip all the preamble here and just say, please make this granola ASAP. Put the ingredients on your shopping list BEFORE you shut down your computer. This is seriously yummy granola. It’s can’t-wait-to-get-out-of-bed-in-the-morning good.
The recipe was inspired by a post on David Leibovitz’s Living the Sweet Life in Paris . I loved the concept but when I made his version, I didn’t actually love the granola. Surprising because I’ve made many things from his blog and adored them all. I decided I preferred my granola full of nuts and fruit. But somehow I couldn’t quite let go of the concept of peanut butter chocolate granola. So I tried again – doing my own thing. A couple of times. And I used my crockpot because I think it is the niftiest possible way to make granola. The recipe below is the result. In addition to being so tasty that I can’t stop eating it, I also love that I can make this in the middle of summer without heating up my kitchen.
I use a large crockpot /slow-cooker on the low setting. Don’t put this on and leave the building. It doesn’t take long – about two and half hours. Time will vary depending on your slow-cooker. A smaller crockpot will take quite a bit longer. Insert a wooden chopstick or equivalent (a wooden skewer, a wooden pate knife, etc.) between the lid and the crockpot – to allow the humidity to vent so you don’t end up with peanut butter chocolate porridge.
Chocolate Peanut Butter Crockpot Granola
- 6 cups large flake oats
- 2 cups shredded, sweetened coconut
- 1 cup sunflower seeds
- 1/4 cup ground flax seeds if you’ve got them
- 1/2 cup chopped peanuts
- 1/2 cup chopped walnuts
- 1-2 cups dark chocolate chips
- 2/3 cup natural peanut butter (I used crunchy)
- 2 tbsp sunflower seed oil
- 1/4 cup liquid honey
- 1/2 tsp salt
- 1 cup dried sour cherries (or dried cranberries)
Mix the oats, coconut, sunflower seeds, flax, peanuts, walnuts, and salt in the crockpot. In a separate bowl, mix together the peanut butter, honey and sunflower seed oil. Toss through the oat mixture, stirring well. Set heat to low. Put a chopstick between the lid and the crockpot to vent the humidity. Stir the mixture briefly after an hour. Check again in another hour. Etc. I don’t like my granola super well done so mine took about two and a half hours. But there is huge variability in crockpot temperatures so just judge accordingly. If you prefer to use the oven – try spreading this in a large baking dish or two – and cook at about 275 for 1. 5 hours – stirring it well about every 15-20 minutes.
When the granola is browned and cooked to your satisfaction, turn the slow-cooker off and remove the lid. Toss in the dried cherries (or cranberries). Leave the lid cross-wise on your pot and set the timer for about 30 minutes. When the timer goes off – add the chocolate chips. If you add them too soon, they melt and disappear into the granola. If you add them too late – they don’t melt at all – and you won’t get the fabulous little clumps of chocolate-y granola goodness.
I’m late to the party – but bringing this over to the Novice Gardener’s Fiesta Friday cuz a little granola never goes astray and it might just come in handy for breakfast the morning after.