Super Easy Slow Cooker Granola for Morning Clean Eats!

THE EASIEST, most delicious homemade granola recipe!

Ohhhh…your house is about to be filled with the sweetest aroma while this granola is cooking!

A WONDERFUL Breakfast or anytime Snack idea!

Transfer your cooled granola into clean jars and store it in your cupboard, for up to 2 weeks.

Also stores EXCELLENT in the freezer for up to 2 months.

Rachel’s Tips:

I prefer “Lets Do Organic” brand coconut.

This granola makes FABULOUS Christmas presents filled in cute glass jars with a simple ribbon.

I highly recommend doubling this recipe.

I actually prefer the taste and crunch of frozen granola, and often enjoy this

right out of the freezer.

I used a 5 QT slow cooker for this batch, but would use a larger slow cooker to double the recipe.

makes about 8 cups, 1/2 cup is a serving size
Ingredients:

• 4 cups old-fashioned oats
• 1 cup unsweetened coconut flakes, or unsweetened shredded coconut
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup roughly chopped raw pecans, or walnuts
• 1/2 cup raw sliced almonds
• 1/2 tsp sea salt
• 4 Tbsps unrefined coconut oil, melted
• 1/2 cup raw honey, or pure maple syrup
• 1/3 cup water
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup dried cranberries
• 1/2 cup golden raisins

Combine oats, coconut flakes, pumpkin seeds, pecans and almond flakes in the bowl of your slow cooker/crockpot.

In a separate small bowl, whisk melted coconut oil, raw honey, water, vanilla, cinnamon and a pinch of sea salt, until well combined. Pour this over the oat mixture and thoroughly stir to coat. Cover with the lid and cook on HIGH for 1-1/2 to 2 hours.

Once done, stir in the dried fruits. Spread granola onto a large baking sheet and allow it to cool completely; as it cools it will get crispier.Transfer to clean jars and store it in your cupboard, for up to 2 weeks. Also stores EXCELLENT in your freezer for up to 2 months (I actually LOVE the taste of frozen granola). Serve with Greek yogurt and fresh berries.

Enjoy!
Rachel

Print

Super Easy Slow Cooker Granola for Morning Clean Eats!

Ingredients

• 4 cups old-fashioned oats
• 1 cup unsweetened coconut flakes, or unsweetened shredded coconut
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup roughly chopped raw pecans, or walnuts
• 1/2 cup raw sliced almonds
• 1/2 tsp sea salt
• 4 Tbsps unrefined coconut oil, melted
• 1/2 cup raw honey, or pure maple syrup
• 1/3 cup water
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup dried cranberries
• 1/2 cup golden raisins

Instructions

1. Combine oats, coconut flakes, pumpkin seeds, pecans and almond flakes in the bowl of your slow cooker/crockpot.
2. In a separate small bowl, whisk melted coconut oil, raw honey, water, vanilla, cinnamon and a pinch of sea salt, until well combined.
3. Pour this over the oat mixture and thoroughly stir to coat.
4. Cover with the lid and cook on HIGH for 1-1/2 to 2 hours.
5. Once done, stir in the dried fruits.
6. Spread granola onto a large baking sheet and allow it to cool completely; as it cools it will get crispier.
7. Transfer to clean jars and store it in your cupboard, for up to 2 weeks.
8. Also stores EXCELLENT in your freezer for up to 2 months (I actually LOVE the taste of frozen granola).
9. Serve with Greek yogurt and fresh berries.

5.0

https://cleanfoodcrush.com/super-easy-slow-cooker-granola/

© Copyright Clean Food Crush ® LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com

from Clean Food Crush https://ift.tt/34X3qd4