Crock Pot Granola
This Crock Pot Granola is a game-changer! Easy to make and customizable, it's perfect for breakfast, snacks, or topping desserts.
Equipment
- Crock pot
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Baking Sheet
Ingredients
For the Granola:
- 4 cups old-fashioned rolled oats (gluten-free if necessary)
- 1.5 cups raw nuts or seeds (such as almonds, walnuts, pecans, or pepitas)
- 0.75 cup ground flaxseed meal (or additional ¼ cup raw nuts)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 2 large egg whites (at room temperature or ¼ cup coconut oil for a vegan option)
- 0.75 cup pure maple syrup (or honey)
- 0.5 cup coconut oil (melted and cooled or very light olive oil)
- 1 tablespoon pure vanilla extract
- 1 cup dried fruit (chopped into pieces if large, such as low-sugar dried cranberries and apricots)
Instructions
Preparation Steps:
- In a large mixing bowl, combine the rolled oats, nuts or seeds, ground flaxseed meal, ground cinnamon, and kosher salt. Stir them together until well mixed.
- In another bowl, whisk together the egg whites (or melted coconut oil), maple syrup or honey, melted coconut oil, and vanilla extract until combined.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Lightly grease the Crock Pot with a little coconut oil or cooking spray. Spread the granola mixture evenly in the bottom of the Crock Pot.
- Cover and cook on low for about 4 to 5 hours, stirring every hour to ensure even cooking and prevent burning.
- Once the granola is golden and fragrant, turn off the Crock Pot and let it cool completely. Stir in the dried fruit.
- Transfer the cooled granola to an airtight container. Enjoy for breakfast, as a snack, or sprinkled over dessert!
Notes
- Opt for organic oats and nuts for the best flavor and nutrition.
- Experiment with spices like nutmeg or vanilla bean for added flavor.
- Store in an airtight container for up to 2 weeks at room temperature or freeze for up to 3 months.