Slow Cooker Honey Granola Recipe based on the BBC GoodFood Recipe

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Slow Cooker Honey Granola Recipe based on the BBC GoodFood RecipeMy version of the Slow Cooker Honey Granola Recipe.
From the BBC Good Food Slow Cooker Cookbook.
Made in my Morphy Richards 3.5L Slow Cooker.

For my review of the original recipe.
And for details of the slow cooker I used.
Check out my posts, included below.

Slow Cooker Honey Granola Recipe UK

This is my tweaked version of the BBC Good Food Slow Cooker Honey Crunch Granola Recipe.

Ingredients
  • 110 ml sunflower oil.
  • 100 ml malt extract.
  • 100 ml runny honey.
  • 500 g whole chunky rolled oats.
  • 75 g mixed seeds including sunflower seeds, pumpkin seeds, sesame seeds and linseed.
  • 100 g sultanas.
Method
  1. Place the oil, malt extract and honey into the slow cooker. Cook uncovered on High for 30 minutes. Until the extract is runny.
  2. Add the oats and seeds. Carefully but thoroughly stir until the oats are evenly coated.
  3. Cover and turn to the Low setting. Cook for 45 minutes.
  4. Remove the lid, give it a stir. And cook uncovered for a further 30 minutes. Until crisp.
  5. Once done, tip out on to a lined baking tray. Add the sultanas and mix. And spread out in an even layer. Leave to cool completely. Stir it a bit now and again, to cool it quicker, and break up the larger clusters.
  6. Store in an airtight container.
Recipe Notes
  1. As with my first attempt of this recipe, this slow cooker granola does not crisp up as well as when doing it in the oven. By cooling it on a large baking tray, rather than putting it into a bowl as the BBC Good Food book suggested. This does allow the granola to crisp up a bit more as it cools. As it allows the steam to escape better.
  2. You get approx’ 14 servings from this batch of granola. And it keeps for up to a month.
  3. I’ve simplified the original recipe. With less ingredients. As the BBC Good Food ingredients list was quite long. Including desiccated coconut, brazil nuts, assorted dried fruits and a mix of rolled oats.
  4. The end result is good though not quite crunchy as the recipe title would suggest. And it does not create the crisp clusters, as shown in the photo in the cookbook.
  5. I will do this recipe again, though next time I will try step 4 on high. i.e. the last 30 minutes. To see if this would create a crisper, crunchy granola.

This recipe is from the BBC Good Food: Slow Cooker Favourites Cookbook (See my review).