Peanut Butter Granola

• 1/2 cup peanut butter any variety will do
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 4 cups rolled oats gluten-free if needed
• 1 cup sliced almonds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean ground, powder, or 1 teaspoon vanilla extract*
• 1/2 teaspoon sea salt

1. Turn the KitchenAid(R) Multi-Cooker to saute and allow it to preheat fully.
2. Add peanut butter, coconut oil and maple syrup and stir until melted. (*note: if you're using vanilla extract instead of vanilla bean powder, add it here as well)
3. Turn the Multi-Cooker to the "Lo Slow Cooker" setting and add the remaining ingredients. Stir with a plastic spatula or wooden spoon until the dry ingredients are evenly coated with the peanut butter mixture.
4. Set the timer for four hours, cover and let the mixture cook. If possible, stir the granola after two hours and for extra crispy granola, remove the lid after 3 hours.
5. After four hours, test the granola. If you'd like it more crispy, turn the Multi-Cooker to the sear setting and stir the granola constantly until it gets even more golden brown and toasted, about 5 - 10 minutes.
6. Transfer granola to a cookie sheet and allow to cool completely. Store in an airtight container for up to 5 days.

peanut butter, coconut oil, maple syrup, rolled oats, almonds, ground cinnamon, vanilla bean ground, salt

Taken from www.yummly.com/recipe/PEANUT-BUTTER-GRANOLA-2098890 (may not work)