Slow Cooker Granola with Fruit and Nuts

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 1/4 tsp Ginger, ground

• Breakfast Foods

  • 4 cups Rolled oats, old-fashioned

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Chia seeds
  • 1/4 cup Coconut flakes
  • 1 cup Nuts
  • 1/4 cup Sunflower seeds

Found on jessicagavin.com

Description

Directions

• Coat the sides and bottom of a 5-quart or larger sized slow cooker with cooking spray or some vegetable oil.
• Add oats, pecans, sunflower seeds, chia seeds, cinnamon, nutmeg, ginger, and salt to the slow cooker and stir to combine.
• In a medium sized bowl whisk together maple syrup, melted coconut oil and vanilla. Add to slow cooker and stir until evenly combined.
• Place the lid on the slow cooker with it slightly ajar to allow steam to escape, about a 1/4-inch opening, the entire duration of cooking. If you do not do this, the steam will not escape and make the granola soggy.
• Cook mixture on HIGH setting for 2 to 2 1/2 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. When the granola is done cooking, add in coconut flakes and cranberries, stir to combine.
• Transfer granola to a sheet pan and allow to cool completely. Store in an airtight container for two weeks, or freeze in resealable bags for up to 3 months. Make sure to defrost before serving. Enjoy!

Nutrition