Make granola in the slow cooker! Just sprinkle some spices over old-fashioned oats and combine with maple syrup, dried fruit, nuts, and seeds.
ingredient
- 4 cups old fashioned rolled oats
- 1 cup nuts, pecans, almonds, walnuts or a combination
- ¼ cup sunflower seeds
- ¼ cup chia seeds
- 1 teaspoon cinnamon, ground
- ¼ teaspoon nutmeg, ground
- ¼ teaspoon ginger, ground
- ½ teaspoon kosher salt
- ½ cup coconut oil, melted
- 2 teaspoons vanilla extract, or vanilla bean paste
- ½ cup pure maple syrup, or honey
- ¼ cup coconut flakes
- ½ cup dried cranberries
Directions
- Grease the Pot – Coat the sides and bottom of a 6-quart or larger-sized slow cooker with cooking spray, vegetable oil, or coconut oil.
- Add the Dry Ingredients – Add oats, pecans, sunflower seeds, chia seeds, cinnamon, nutmeg, ginger, and salt and stir to combine.
- Add the Wet Ingredients – In a medium-sized bowl, whisk together maple syrup, melted coconut oil, and vanilla. Pour it into the slow cooker and stir until evenly combined.
- Cover with Lid – Place the lid on the slow cooker with it slightly ajar to allow steam to escape, about a ¼-inch opening, for the entire duration of cooking. If you do not do this, the steam will not escape and make the granola soggy.
- Slow Cook the Granola – Cook on the high setting for 2 to 2 ½ hours, stirring every 30 minutes and leaving the lid ajar. The granola should feel dry when touched, and the nuts will be toasted and crunchy. At the end of cooking, add in coconut flakes and cranberries, and stir to combine.
- Let it Cool – Transfer the mixture to a sheet pan and allow it to cool completely then transfer it to an airtight container.