- Traci Hatchett
Slower Cooker Granola Recipe
4 cups Old Fashioned Rolled Oats
1 1/4 cups raw nuts or seeds, such as almonds, walnuts, pecans, pumpkin seeds, sunflower seeds (I used all!)
1/4 cup ground flaxseed meal
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large egg whites at room temperature
1/2 cup pure maple syrup or honey
1/4 cup coconut oil (melted and cooled)
1 tablespoon pure vanilla extract
1/2 cup dried fruit (I used raisins and dried cranberries)
Spray the bottom and sides of a 5-quart or larger slow cooker with cooking spray. Place the old fashioned oats, nuts and/or seeds, flaxseed, cinnamon, and salt in the slow cooker and stir to combine.
In a small bowl whisk the egg whites until they become frothy. Add the maple syrup (or honey), coconut oil, and vanilla extract. Stir to combine, then pour over the dry ingredients in the slow cooker and stir with a wooden spoon until the ingredients are evenly moistened.
Cover the slow cooker, leaving the lid slightly askew so that steam escapes.
Cook on high (leaving the lid askew) for 2 to 2 1/2 hours, until the nuts are toasted and the granola feels dry to the touch, stirring the granola every 30 minutes. Ensure that you leave the lid askew after each stirring.
Turn off the slow cooker, then stir in the dried fruit. For maximum crispiness, spread the granola out onto a baking sheet to cool completely. The granola will continue to crisp as it cools. You can also let it cool in the slow cooker, but it will not be as crisp. Enjoy!