Easiest Granola Ever

Because what hippie health blog is complete without a granola recipe?

And because, dang! Granola is expensive! Why? I have no idea. Especially if you are gluten-free like me, it's so worth it to make your own granola instead of buying a tiny, boring bag at the store for seven dollars! Another hippie tip: if you're not a diary eater, check out this flaxmilk kiefer from Good Karma. It's actually cheaper than regular kiefer and it tastes pretty good compared to non-dairy yogurts. A scoop of each and you've got a quick, healthy breakfast with plenty of fiber, protein, and probiotics! 

I make my granola in a huge batch in a crock pot every couple months. Crock pot granola is soooooo easy and way less likely to end up burnt than the oven kind. However, if you are someone who likes very crunchy granola, this is not for you. And if you need your crock pot to get 100% shiny clean between uses, this is also not for you. I use an older crockpot that is basically dedicated to this granola recipe and it has a bit of crust on it from all the charred honey around the edge. Unlike most pot meals, you can't just throw it in and leave it all day. You will need to stir every 15-25 minutes for 2 hours, so it's the perfect thing to do on a day when you'll be doing chores or crafting at home. That's about all you need to know! Now, the recipe: 

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• First, fill your pot about 2/3 full of oats (I use Bob's Red Mill GF rolled oats) 
• Then, pull all your nuts and seeds and dried fruit out of the cupboard and set it on the counter (you might need to hit the bulk bins first to stock up) 
• Start grabbing handfuls and throw it in the pot until it's full but with enough room to stir. You can chop nuts or put them in whole, up to you. I usually use some dried coconut, raisins, figs or apricots, cranberries, almonds, hazelnuts, walnuts, hemp sees, flax seeds, and pumpkin seeds. 
• Add 1/4 cup honey or agave and 1/4 cup butter or coconut butter
• Add a couple pinches of salt and some dashes of cinnamon or a drop of cinnamon or cassia essential oil and any other spices you like
• Turn it on high and set the lid on with a spoon under it to vent
• Stir every 15-25 minutes for the next 2 hours until it all looks pretty toasty
• Lay it out on parchment paper to cool
• Pour it into a jar or tub and store the extra in ziplock bags in the freezer

Big thanks to Stephanie O'Dea's book "Make it Fast, Cook it Slow" for the origin of this recipe! Enjoy :)