Name: Slow-Cooker Almond-Raisin Granola
Total time: 5 h
Ingredients: 5 cups old-fashioned rolled oats; 2 cups whole almonds , chopped; 1/2 cup vegetable oil; 1/3 cup maple syrup; 1/3 cup honey; 1/3 cup packed light brown sugar; 4 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 cups raisins

Why This Recipe Works

Store-bought granola is often chock-full of pale oats and dried-out nuts, and is underwhelming when it comes to dried fruit. We knew we could do better, and so we set out to create an easy-to-make, foolproof recipe for granola with big flavor and a crisp texture. The sweetened oat mixture burns easily when cooked in the oven, but the slow cooker was the perfect alternative. For a chewy, crisp, and pleasantly sweet granola, we started by whisking a mixture of maple syrup, honey, and brown sugar together. Small amounts of salt, vanilla, and cinnamon boosted the flavor of the mixture. We then drizzled the flavorful mixture over the oats and almonds in the slow cooker to ensure even coating. During cooking, we made sure to stir the granola every hour so it browned evenly. As soon as it was done we turned it out of the slow cooker to cool. Raisins added a welcome sweetness and coarsely chopped almonds added crunch to the granola—and we didn't skimp on the amounts.

Before You Begin

You will need an oval slow cooker for this recipe. Do not use quick or instant oats here. We prefer to chop the almonds by hand for even texture and superior crunch.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Combine oats and almonds in prepared slow cooker. Whisk oil, maple syrup, honey, sugar, vanilla, cinnamon, and salt together in bowl. Drizzle oil mixture over oat mixture and gently toss until evenly coated. Cover and cook, stirring every hour, until oat mixture is deep golden brown and fragrant, 4 to 5 hours on high.

Transfer oat mixture to rimmed baking sheet and spread into even layer. Let cool to room temperature, about 30 minutes. Transfer cooled granola to large bowl, add raisins, and gently toss to combine. Serve. (Granola can be stored in airtight container for up to 2 weeks.)