Maple-Cranberry Granola

• 5 c. rolled oats
• 1 c. chopped pecans (or walnuts)
• 1/2 c. maple syrup
• 1/2 c. canola oil
• 2 tsp. apple pie spice
• 1 tsp. vanilla extract
• 1 tsp. coarse salt
• 3/4 c. dried cranberries
• 3/4 c. espresso-flavored baking chips (or semi-sweet chocolate chips)

Spray a 6-quart slow cooker insert with cooking spray. Combine the first 7 ingredients (rolled oats through coarse salt) in the slow cooker and stir well to combine. Set the slow cooker on LOW and leave the lid cracked. Stir the mixture well every 30 minutes for the next 3 hours or until the oats are toasted and the mixture is dry. Add the dried cranberries to the granola and stir well to incorporate. Spread the granola out on a large baking sheet to cool completely. When cool, stir in the espresso-flavored (or chocolate) chips. Store in mason jars at room temperature for up to a month.

• Yields: About 8 cups
• Preparation Time: 4 hours