Slow Cooker Granola

Many have asked about Granola, as most purchased brands are loaded with Fructose corn syrup! Granola is very easy to make, and can be easily customized to suit your taste. I found this recipe for granola made in a slow cooker and it is fantastic! Original Source: Fresh from the Vegan Slow Cooker by Robin Robertson.  I have made some slight variations to this recipe.

2/3 c Pure Maple syrup (or Agave, or Raw Honey) – I have also lowered this to 1/2 cup and added water to make up the difference and it was still delicious!

1/4 cup oil (I use coconut, original recipe says vegetable)

1/4 c light brown sugar or sugar in the raw (also can be substituted with other sweeteners)

3 tablespoons water

1 tsp pure vanilla extract

5 cups gluten free old fashioned rolled oats

1 cup nuts (slivered almonds, whole almonds, walnuts, macadamia, pistachios maybe?)

1 cup seeds (pepitas, sunflower, hemp etc). I like to mix them to equal 1 cup.

1/2 cup shredded unsweetened coconut

1/2 -1 cup raisins, dried cranberries, dried cherries, etc. amount adjusted to your preference.

Lightly oil the slow cooker or spray with non stick cooking spray. Turn cooker onto HIGH. Add maple syrup, oil, sugar, water, vanilla and stir to dissolve sugar.

In a large bowl, combine all ingredients except the dried fruit. Mix. Transfer about half of the dry mixture into the slow cooker and stir to coat. Then add remaining dry ingredients and mix to coat evenly. Cook, uncovered on HIGH, stirring occasionally for about an hour or so. (Honestly, all my slow cookers are different and I found that I had to cook this step MUCH longer, so I would go more by what you smell and see then timing).

Reduce to low, cover and cook for a few more hours, stirring occasionally. You want the granola to be crisp and dry. I had to leave mine overnight for this to occur and I took the lid off for part of it too as I found it dried crisper. You will have to modify cooking to your slow cooker.  Once dry, add in the dried fruit. Allow to cool completely. Store in a tightly covered container at room temperature. Can be kept for several weeks. Longer if frozen!



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