Clean Eating Archives · Page 7 of 7

Crockpot Granola

The crockpot. Under utilized at my house and I realize how much I love it every time I use it…and then I promptly put it away for another month or so. I can’t be alone on that one, right? Any who, I eat overnight oats for breakfast five or so times a week. It fills me up and makes my taste buds dance. If you’re looking for a new recipe, this recipe is my go to and mixes together in literally 5 minutes. One complaint I hear about overnight oatmeal is the lack of texture. I get it. So I like to top mine with some extra walnuts, almonds, or granola. And let me tell you, this homemade crockpot granola is the way to go!

The inspiration came from sitting with a cup of coffee at my sisters, flipping through magazines. I saw a crockpot granola recipe and I was inspired! I promptly got home and made my own take on granola, and here it is for you. It isn’t too sweet, so if you have a sweet tooth, you may want to add a little more honey or maple sugar. When mixed with vanilla Greek yogurt, it is perfect for me. Give it a try. Then personalize it to your own liking and enjoy on its own, with yogurt, or with some milk.

Your ingredients for Crockpot Granola

3 cups old fashioned oats
1 cup uncooked quinoa
1 cup unsweetened coconut
1/2 cup dried cranberries and apples (or any combination of your favorite dried fruit!)
1 cup nuts of your choice (I used pecans)
1/4 cup honey
2 tablespoons melted coconut oil
1/2 tablespoon cinnamon
1 teaspoon nutmeg
dash of salt
1 teaspoon vanilla

Your Steps to Crockpot Granola

Liberally spray a crockpot with cooking spray. Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil. Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Watch closely for the last half hour as it can burn easily and who likes cleaning a burned on crockpot? Definitely not me. This recipe does make quite a lot of granola. That’s okay! Less prep later, right? As long as you keep it in an air tight container, it should keep for quite some time. Enjoy! —Jess

Crockpot Granola

Homemade granola: simple and so much better than store bought. Better than that, it is made in the crockpot to minimize the work. Big win!

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Prep Time 5

Cook Time 1

Course Breakfast

Cuisine American

Equipment

slow cooker

Ingredients

1 cup uncooked quinoa
1 cup unsweetened coconut
1/2 cup dried cranberries and apples or any combination of your favorite dried fruit!
1 cup nuts of your choice
1/4 cup honey
2 tablespoons melted coconut oil
1/2 tablespoon cinnamon
1 teaspoon nutmeg
dash of salt
1 teaspoon vanilla

Instructions

Liberally spray a crockpot with cooking spray.
Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil.
Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Leave the cover slightly ajar so that moisture can escape.
Watch closely for the last half hour as it can burn easily.
Allow to cool by spreading onto a baking sheet. Store cooled granola in an airtight container.

Keyword crockpot, granola, slow cooker

Tried this recipe?Let us know how it was!

Looking for other favorite Breakfast Recipes?

Give a couple of these a try!

January 11, 2020April 20, 2024

JessLeave a comment

Overnight Oatmeal

I love the holidays. I love the time with family. The food. The fun. It’s all so marvelous. But my body, it gets a little annoyed with me when I over indulge for a number of days a week for a number of weeks. It’s ready for a reset: Overnight oatmeal.

Get past the big family breakfasts and back to the fuel it craves and for me, that’s overnight oatmeal (or some wheat filled cereal when I am too lazy to make another batch…It happens!) So tonight I put together 5-6 servings of overnight oatmeal for myself so I am ready for breakfast through the weekend! It’s the best! PS…When I say I am lazy, it really is out of laziness. Every time I skip making my oatmeal for a few days, I am disappointed with myself when I finally get around to making it. “Seriously, Jess, you couldn’t take 5 minutes to mix this together? Come on…”

But in all seriousness, this is a great recipe that fills you up and has all sorts of options for variations. I like to add sliced bananas or frozen raspberries with vanilla Greek yogurt. It’s perfect and easy. And if you like a hot breakfast, you can pop it in the microwave for 30 seconds to a minute there you go!

Your ingredients:

2 1/2 cups old fashioned oats (I get thick cut ones from our local natural food store. They are divine!)
1/4-1/2 cup chopped nuts (I use walnuts or pecans)
1/4 cup unsweetened coconut
1/2 tablespoon vanilla
1 teaspoon cinnamon (or more if you love cinnamon)
2 tablespoons honey or maple syrup
1 tablespoon chia seeds
2 cups unsweetened almond milk (I am sure regular milk would be great too!)

Your Steps to Overnight Oatmeal

In a brownie pan, mix oats, nuts, coconut, and cinnamon. Sprinkle with vanilla and and slowly top with honey. Stir until well-combined. THEN sprinkle with chia seeds. I find if you do this with the honey, they clump together and do weird things that texture wise, I just don’t enjoy. If you forget, it’s not the end of the world, but don’t say I didn’t warn you 🙂 Pour over the almond milk slowly to cover all the services. You can add an additional 1/2 cup if you feel like it isn’t moist enough. Cover and place in the fridge overnight. Enjoy plain or top with your favorite sliced fruit and yogurt. Sprinkling a little granola for texture is great too! I hope you enjoy it like I do! —Jess

Just some walnuts, cinnamon and oatmeal chilling

Quick to create 5-6 servings, overnight oatmeal is full of flavor and texture, is filling, and good for you!

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Prep Time 5

Cook Time 0

Total Time 5

Course Breakfast

Cuisine American

Servings people

Ingredients

2 1/2 cups old fashioned oats
1/4-1/2 cup chopped nuts
1/4 cup unsweetened coconut optional
1/2 tablespoon vanilla or almond extract if almond, do 1/2 -1 teaspoon
1 teaspoon cinnamon
2 tablespoons honey or maple syrup
2 tablespoon chia seeds
2 cups unsweetened almond milk

Instructions

In a baking dish with a cover, mix oatmeal, nuts, coconut, cinnamon, and vanilla or almond extract.
Top with honey and mix.
Sprinkle oatmeal mixture with chia seeds and mix once more.
Top oatmeal mixture with almond milk, making sure to hit all corners of the dish. Cover and allow to chill overnight.
Serve oatmeal in the morning with Greek yogurt, berries, and granola or extra chopped nuts.

Video

Keyword Breakfast, oatmeal, overnight oats

Tried this recipe?Let us know how it was!

January 2, 2020January 30, 2022

Jess3 Comments

Cinnamon and Maple Waffles

“How clean can I make this recipe before my family rejects it as ‘not as good?’ It’s like a game for me. When it comes to breakfast, I will cut some of the fats, replace the fats to make them a healthier version, and then use real maple syrup instead of white sugar. Sometimes I win. Sometimes I lose. Today, I won with these cinnamon and maple waffles.

My parents gifted my family a waffle maker for Christmas. It’s like they read my mind. My kids eat frozen waffles almost every day. So today I opened the box, Googled ‘whole wheat waffles’ and picked a recipe. My kids loved them. Then I thought, “Why not take the risk and totally change the recipe to make it clean?” So I did. And while my son was already full, the bite (and second and third that he came for afterward) of the clean waffle was declared, “BETTER THAN THE FIRST!” with two thumbs up. Mom win! The picture isn’t beautiful with syrup (my 9 year old ate his bites sans syrup), but you can bet I’ll be preparing a bunch of these in these next few days and filling my freezer for my kiddos as school comes back in session! I hope your family enjoys them as much as my son and I did!

–Jess

Your Ingredients for Cinnamon and maple waffles

2 cup whole wheat flour (you can do a mix of whole wheat and white flour, but decrease the milk as you go)
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons ground flaxseed (optional)
2 eggs, mixed in a separate bowl first
1 teaspoon vanilla
2 tablespoons coconut oil, melted
1 3/4-2 cups unsweetened almond milk (or other milk of your choice!)
2 tablespoons maple syrup

Your steps:

Combine dry ingredients (flour, baking powder, salt, cinnamon, and flaxseed) in a bowl. Add mixed egg, coconut oil, almond milk, maple syrup, and vanilla. Stir until combined. Cook in a heated waffle iron (Mine took just about 3/4 cup of batter and cooked for 3-4 minutes. Follow you own directions). Serve with your favorite waffle toppings. I think these would be GREAT with a little nut butter for protein and maybe just a smidge more syrup, but you do what makes you happy 🙂

Notes

I was out of whole wheat flour AND almond milk (gasp!) recently so I made these with white flour and skim milk. They got two thumbs up, but I needed to decrease the milk by a 1/4 of a cup.

These freeze great for weekday morning breakfasts. Prep, allow to cool, and then place in a freezer bag.

First dry ingredients. Then mix in the wet.

Tool of the trade

If you’re going to put together some waffles, you’ll need a great waffle maker, right? Now, I know they take up space, but worth the investment if your family is a waffle eating family like mine is!