A friend served with dinner and we loved it!  It's a nice change from muffins or biscuits, and is wonderful with soups.

     I'm including two versions, the 'regular' one and a modified one that is sugar-free and low-gluten.  The alternative recipe will be heavier.

Irish Brown Bread

     Mix: 1 c. flour, 2 T. sugar (or 1 T. honey), 1 tsp. baking powder, 1 tsp. baking soda, and 1/2 tsp salt.  Cut in 1 1/2 T. butter until crumbly.  Add 2 c. whole wheat flour, 1/4 c. oatmeal, and 1 1/2 c. plain yogurt (full fat is good). 

     Mix dough until blended, adding a bit of milk if necessary; it should not be sticky.  Turn out onto a floured surface and knead 5 times.  Mold into a loaf and put on a greased baking sheet.  Bake 40 minutes @ 375 degrees.

Alternative version

     Mix: 1 c. rye flour, 1/2 tsp. powdered stevia, 2 tsp. baking powder, 2 tsp. baking soda, and 1/2 tsp salt.  Cut in 1 1/2 T. butter until crumbly.  Add 1/2 c. rice bran, 1 c. barley flour, and 1/2 c. garbanzo flour (or equivalent gluten-free flours to equal 2 c.), 1/4 c. oatmeal, 1 tsp. Xanthan gum, and 1 1/2 c. plain yogurt (full fat is good). 

     Mix dough until blended, adding a bit of milk if necessary; it should not be sticky.  Turn out onto a floured surface and knead 5 times.  Mold into a loaf and put on a greased baking sheet.  Bake 40 minutes @ 375 degrees.

Now that you've had stellar success making granola in the crockpot, here's a simple recipe to whip out some granola bars.  You can wrap them individually in plastic and freeze them.

Granola Bars

     Mix 2 cups of granola with two eggs.  Spread in a greased 8x8 baking pan, pressing the mixture evenly.  Bake at 350 for 20 minutes.  Cool and cut.  Voila!

    Double the amount of ingredients for a 9x13 pan.

How easy is that?!