Breakfast Squash with Crockpot Granola

Cut acorn squash in half. Scoop out seeds. Place face down on a sheet pan and bake at 400* until tender when you pierce it with a fork. Approx 30-45 minutes.

Crockpot Granola

2 cups rolled oats

1 cup unsweetened, shredded coconiut

1 cup chopped walnuts

2 tbsp chia seeds

2 tbsp hemp seeds

2 tbsp ground flaxseed

1 tsp ground cinnamon

¾ tsp salt

2 tbsp sunflower oil

¼ cup 100% maple syrup

1 tsp vanilla

½ cup dried cranberries (optional)

Put all ingredients in a crockpot and stir thoroughly. Cook on high heat for 90-120 minutes, stirring every 15-20 minutes. Put the lid on loosely (not tight) so it keeps heat in without steaming the granola. It's done when it's getting lightly browned & crispy.