Autumn is my favorite season and I love to create and try recipes that give me an appreciation for fall. I love the different spices that give my kitchen that smell of pure comfort. Cinnamon, nutmeg, cloves….oranges, apples, pumpkin, they all have a special place in my heart. I love the smell of the neighboring grills and burning leaves. The sound of crickets in the coolness of the night. Can you feel it? Can you feel the breeze as you sit out on your porch or back deck? The feel of the crisp morning dew in the air and in the grass? As I sit here and write this, a thunderstorm is rolling in and that fresh smell of wet leaves is blowing through the windows. Fall. The best season of all. There are all kinds of great fall spices. One of the spices I like is cinnamon. Not only does it taste good, but it has some great benefits we all can gain from. Here a few:
  1. It’s an antioxidant.
  2. It can help to lower cholestrol
  3. It has anti-inflammatory properties
  4. It has anti-bacterial properties
  5. Helps reduce IBS symptoms
I wanted to share with you a granola recipe that you can make for your breakfast that had this amazing spice in it. This recipe is along the lines of other granola recipes out there, but I like it particularly because I use brown rice syrup instead honey, brown sugar, or agave. This recipe is made in your slow cooker. It still needs your attention, but it is a lot easier to stir and less of a mess. It has a great taste from the nuts and dried cranberries in it and the cinnamon is not over powering, you get a hint of it with each bite. It makes a large batch and can be stored in an airtight container on your pantry shelf. I hope you have the fall experience while making this recipe like I did. Enjoy.

Almond Cranberry Fall Granola

This recipe is along the lines of other granola recipes out there, but I like it particularly because I use brown rice syrup instead honey, brown sugar, or agave. This recipe is made in your slow cooker. It still needs your attention, but it is a lot easier to stir and less of a mess. It has a great taste from the nuts and dried cranberries in it and the cinnamon is not over powering, you get a hint of it with each bite. It makes a large batch and can be stored in an airtight container on your pantry shelf. I hope you have the fall experience while making this recipe like I did.
Cook Time2 hrs
Total Time2 hrs
Servings: 8 people

Ingredients

  • 4 cups Gluten Free Oats
  • 1 cup sliced almonds
  • 1 cup cranberries, dried and chopped
  • 1/3 cup Coconut oil, melted
  • 1/3 cup brown rice syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 Tbs pure vanilla extract

Instructions

  • Place all ingredients into a slow cooker and stir making sure all oats are coated well.
  • Turn slow cooker on high and stir granola every 20 minutes, until closer to the end. *See Notes
  • Stir for 2-3 hours, or until golden brown.
  • Pour granola onto 2 cookie sheets spreading to dry. Once dry, store in an air tight container and place on pantry/cupboard shelf.

Notes

When you start to smell the granola, start stirring it every 10 minutes until golden brown.

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