This granola is so simple to put together, and it’s a great breakfast for busy mornings. Change up the fruit to fit your preferences or the seasons.
—ARISA CUPP WARREN, OR
PREP: 10 MIN. • COOK: 2 HOURS + COOLING • MAKES: ABOUT 8 CUPS
4 cups old-fashioned oats
1 cup sunflower kernels
1 cup sweetened shredded coconut
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup honey
1 cup chopped dried pineapple
1 cup chopped dried mangoes
1. In a 3-qt. slow cooker, combine oats, sunflower kernels, coconut and salt. Whisk oil and honey until blended. Stir into oat mixture. Cook, covered, on high for 2 hours, stirring well every 20 minutes.
2. Remove granola to baking sheets, spreading evenly; cool completely. Stir in pineapple and mangoes. Store in airtight containers.
Rustic Granola Omit sunflower kernels, coconut, salt. Add 12 ounces toasted wheat germ; cook as directed. After cooking, stir in 2 cups bran flakes. Omit fruit.
Cinnamon Granola Substitute walnuts for the sunflower kernels. Add 1 1/2 teaspoons cinnamon to oil mixture. Cook as directed. Substitute 1 cup raisins for the pineapple and mangoes.