Crock Pot Granola
Easy slow-cooker granola made with rolled oats, nuts or seeds, flaxseed, maple syrup, coconut oil, and dried fruit. Cook on HIGH for 2 to 2 1/2 hours, stirring every 30 minutes, then cool for crisp clusters.
Equipment
- 5-quart (or larger) slow cooker
- Cooking spray
- Wooden Spoon
- small bowl or large measuring cup
- Baking Sheet
Ingredients
Ingredients
- 4 cupsold fashioned rolled oatsgluten free if necessary
- 1 1/4 cupsraw nutsor seeds such as almonds, walnuts, pecans, or pepitas (I used a little of everything!)
- 1/4 cupground flaxseed mealor additional 1/4 cup raw nuts
- 1 teaspoonground cinnamon
- 1/2 teaspoonkosher salt
- 2 large egg whitesat room temperature use additional 1/4 cup coconut oil to make vegan
- 1/2 cuppure maple syrupor honey
- 1/4 cupcoconut oilmelted and cooled or very light olive oil
- 1 tablespoonpure vanilla extract
- 1/2 cupdried fruitchopped into pieces if large I used low sugar dried cranberries and apricots
Instructions
Instructions
- Spray the bottom and sides of a 5-quart (or larger) slow cooker with cooking spray.
- Add to the slow cooker: 4 cups old-fashioned rolled oats, 1 1/4 cups raw nuts or seeds, 1/4 cup ground flaxseed meal (or an additional 1/4 cup raw nuts), 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Stir to combine evenly.
- In a small bowl or large measuring cup, whisk 2 large egg whites until frothy. Add 1/2 cup pure maple syrup (or honey), 1/4 cup melted and cooled coconut oil (or very light olive oil), and 1 tablespoon pure vanilla extract. Stir until combined. (If making the vegan version: omit the 2 egg whites and add the additional 1/4 cup coconut oil called for in the ingredients — total coconut oil = 1/2 cup — and use maple syrup rather than honey.)
- Pour the wet mixture over the dry ingredients in the slow cooker. Stir with a wooden spoon until all dry ingredients are evenly moistened.
- Place the lid on the slow cooker so it is slightly ajar to allow steam to escape. Cook on HIGH for 2 to 2 1/2 hours, stirring thoroughly every 30 minutes with the lid still left slightly askew after each stir. Continue until the nuts are toasted and the granola feels dry to the touch.
- Turn off the slow cooker. Stir in 1/2 cup dried fruit (chopped into pieces if large).
- For maximum crispiness, spread the granola in an even layer on a baking sheet and let it cool completely; it will continue to crisp as it cools. You may also let it cool in the slow cooker, but it will be less crisp.
- Once cooled to your liking, break into clusters if desired and store in an airtight container.
Notes
Store leftover slow cooker granola in an airtight container at room temperature for 2 weeks. The granola will lose some freshness over time, but will still be yummy.
To freeze, place the granola in an airtight container and press a sheet of plastic wrap over the top. The less air, the better! Freeze for up to 3 months and let thaw overnight. The dried fruit will become somewhat tough in the freezer, so consider adding it afterwards if this bothers you.
To freeze, place the granola in an airtight container and press a sheet of plastic wrap over the top. The less air, the better! Freeze for up to 3 months and let thaw overnight. The dried fruit will become somewhat tough in the freezer, so consider adding it afterwards if this bothers you.