How to Make Granola in the Slow Cooker

Ingredients

• 1 tablespoon olive oil, coconut oil, or cooking spray for greasing the slow cooker
• 2 cups raw and unsalted nuts and seeds
• 4 cups old-fashioned rolled oats
• 1 cup flaked unsweetened coconut
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup coconut oil or olive oil
• 1/3 cup honey or maple syrup
• 1 tablespoon vanilla extract
• 1/2 cups freeze-dried fruit or 1 cup dried fruit, chopped if the fruits are larger than raisins

Directions

1. 1 Coat the inside of the slow cooker lightly with oil or cooking spray.
2. 2 Put the oats, coconut, nuts and seeds, spices, and salt into the slow cooker, then stir until everything is evenly distributed. In a separate bowl, whisk the oil with the liquid sweetener and vanilla extract, pour it over the oat mixture, and stir again to coat.
3. 3 Turn the slow cooker to high, and set the lid on top so it sits slightly open. That little gap helps steam leave and lets the heat move around. Cook for 2 to 2 1/2 hours, giving the mixture a thorough stir every 20 to 30 minutes. Slow cookers vary, so the total time may be a bit shorter or longer; for one older model, 2 hours and 15 minutes is the sweet spot. As it gets close, watch more carefully, since the nuts and coconut can darken too much without enough stirring. It is ready when the mixture smells toasty and the ingredients have taken on a golden, toasted color.
4. 4 Transfer the granola onto a few cookie sheets lined with foil or parchment, which makes moving it easier later and helps it cool faster. It will become crisper as it cools, about 10 to 15 minutes. When it is cool, mix in dried fruit if you like.
5. 5 Spoon the granola into an airtight container and keep it somewhere cool and dry. Use within 2 weeks.