CrockPot Maple and Pecan Granola
Ingredients
2 Cups Old Fashioned Rolled Oats
3 Ounces Chopped Pecans
½ Cup Real Maple Syrup
½ Teaspoon Pure Vanilla Extract
¼ Teaspoon Kosher Salt
Directions
Add all ingredients to a 5 quart or larger slow cooker stir well making sure the maple syrup evenly coats all of the oats and pecans.
Cover and cook on LOW for 1 to 2 hours, stirring every 15 minutes to prevent burning and even cooking.
Carefully pour granola out of the slow cooker onto a rimmed baking sheet that has been lined with parchment paper to allow to cool.
Granola can be stored in an air tight container for up to 2 weeks.
