Peanut butter, chocolate chips, and toffee bits are all mixed up in this awesome granola. My kids enjoy granola so much; I couldn’t resist making a fun new dessert version for them when I saw the chocolate chips in the cupboard as I was starting the granola the other day.
My kids loved this granola so much (big surprise, right?) that they begged for a sprinkling of it over their cereal and yogurt each day until it was gone.
Over the past few months, granola has been on our table in one form or another at least once or twice a week. I make a batch every other week and I love having it in the cupboard for easy breakfasts.
I especially love that I don’t have to pay close attention to the granola when using the slow cooker to make it! This is the easiest granola I have ever made.
Check out the original recipes for Slow-Cooker Granola, and the Tropical Pineapple Coconut Granola as well. Try it once and I bet you’ll love making granola in the crock-pot every bit as much as we do!
- 5 cups old fashioned oats
- 1 cup extra crunchy peanut butter
- 2/3 cup honey
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 3/4 cup miniature chocolate chips divided in half
- 3/4 cup toffee bits divided in half
- Lightly grease the crock-pot with butter. Add the oats to the crockpot. In a small glass bowl, combine the honey, peanut butter, cinnamon, and vanilla. Microwave for 60 seconds, stir and microwave 30 more seconds, just until everything has melted. Stir to combine. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)
- Pour the liquid over the oats in the crockpot and stir very well to thoroughly coat all the oats. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for 20 minutes and then stir very well, being careful to scrape the sides and the bottom of the crock-pot. Cook an additional 15 minutes and stir again. Line a large baking sheet with parchment paper and set it next to the crockpot. Cook 15 minutes more and stir one more time.
- Spread the granola across the baking sheet and stir in half of the chocolate chips and toffee bits. Let cool for 20-30 minutes. Stir in the rest of the chocolate and toffee. Let cool completely and transfer to an airtight container. Enjoy!