Slow Cooker Pumpkin Granola

I'm pushing it. It's still summer, I know. I can't help it --- we picked out all the school supplies and then the pumpkin candle aisle got me. 

And all of a sudden I NEEDED a bit of fall right this very second. The kids start school again on the 27th, and even though the weather is still hot out (this is actually the SF Bay Area's best weather of the year; if you ever come for a visit, pick somewhere between the end of August through the first week of October if you can swing it) (and by hot, I mean 75 which I know for a lot of you isn't hot but we're big babies here, so feel free to completely ignore me), and I'm still doing laundry from last week's beach trip I wanted something fall-ish.

so I made granola. 

My friend Jennifer (not this one or this one or this one or this one) made a batch of granola to take on our beach trip and we ate it every day over greek yogurt in the room so we didn't pay the *exorbitant* hotel breakfast prices.

this isn't her recipe; she says she doesn't really have one. I've made granola in the slow cooker before, and like that I can wander away from it and not have it burn. I wanted to use leftover canned pumpkin, so it did need to cook longer than I thought it should so it wasn't a soggy mess. And, you should put dried fruit in near the end so they don't shrivel up on you.

enjoy!

The Ingredients.

serves 12 (lasts 5-7 days in our house over yogurt for breakfast for 5 people)

(freezes well, the raisins will get hard, but then soften again)

5 cups of rolled oats (we use certified gluten free)

3/4 cup canned pumpkin puree

1/2 to 3/4 cup honey (start with the smaller amount)

1 cup whole almonds (or use toasted pumpkin seeds)

1 cup dried cranberries/raisins or mixture (add last hour)

1 tablespoon pumpkin pie spice

1 teaspoon ground cinnamon

3/4 teaspoon kosher salt

The Directions.

Use a large slow cooker -- I used a 6.5-quart. It's not a typo that I didn't add any butter or oil; I wanted to see if it would work without any, and it did! The pumpkin helped to coat the oats and provided enough moisture to keep it from burning and the honey did a good job of providing sweetness and a bit of a binder.

Stir everything but the dried fruit in. The honey will be gloppy--- just stir the best you can. Cover, and cook in a vented slow cooker (prop lid open with chopstick or wooden spoon) on high for 4 hours, stirring every 30 minutes or so. Add dried fruit the last 30-minutes to an hour. There really isn't an exact science here--- when you're happy with the texture and the consistency, it's done!

Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process).

Store in an airtight container in either the fridge or the freezer.

Hey Steph, how come you don't just bake it in the oven? Honestly, it's easier for me to set a timer for 30 minutes and come back and stir the pot throughout the day then it is for me to camp out in the kitchen for 30-45 minutes straight and stir every 5-10 minutes to keep the granola from burning. I just don't have that type of time unless the kids are asleep, and this way they can help stir.

It's a lifestyle choice--- someday they won't be attached to my leg and I can open the oven door safely, but for now, it's just not an option! :-)

Happy (almost) fall, and Happy (almost) school season!

Stay Tuned this fall, because I'm going to be hosting daily giveaways again!!

Also, it's time to reorder a new copy of Totally Together: Shortcuts to an Organized Life --- I'm so happy and proud of the way this journal turned out and has been received; thank you!

bonus fun photo of a Pismo Beach Crab!