Slow Cooker Granola

Place the following in a medium to large slow cooker set to High:

1/2 cup honey, 1 cup oil, 2 tsp. vanilla, 1 tsp. almond extract

Warm for about 30 minutes, uncovered, then stir with a whisk to combine.

In a large bowl, combine the following:

6 cups old-fashioned rolled oats

1-2 cups almonds, pecans, sunflower seeds (or a mix)

1 cup unsweetened coconut

1 cup raw wheat germ

1 cup instant dry milk

1/2 cup brown sugar (omit or reduce if using sweetened coconut)

Add 1/2 of this mixture to the honey/oil and stir to coat evenly.  Add remaining dry ingredients and continue to stir.  Cook on High 1 to 1-1/2 hours, stirring every 30 minutes.  (If you are using sweetened coconut, cook 1 hour only or lower heat to LOW for this part.  The sugar in the coconut causes it to brown faster.  You can find unsweetened coconut at the coop.)

Turn the heat to Low, cover and cook until dry and light golden in color, stirring about every 20-30 minutes so bottom doesn't get too dark.  This takes about 4-6 hours (but may take less if you use sweetened coconut). 

Turn off the cooker, take off the cover, and let cool completely before storing, stirring occasionally.

I eat this for breakfast every day when Colorado peaches are in season!