Crock-Pot Granola

    5 cups of rolled oats
    ½ cup sliced almonds
    ½ cup sunflower seeds
    ½ cup sweetened dried cranberries
    ¾ cup unsweetened dried coconut
    ¼ cup chopped dates
    ½ cup raisins
    ½ cup sesame seeds
    1/3 cup maple syrup
    1/3 cup brown rice syrup or barley malt (feel free to substitute maple syrup)
    ¼ cup canola or safflower oil
    ¼ tsp ground cinnamon
    Pinch of ground sea salt

Optional: 1/4 cup chopped pecans

Combine all the ingredients in a lightly oiled 4-quart slow cooker and stir to combine. Cook on high for 1 ½ hours, uncovered, stirring occasionally.

Reduce the heat to Low and cook, uncovered, for 2 hours, stirring occasionally, until the moisture is crisp and dry.

Spread the granola on a baking sheet to cool completely. Store in airtight jars. Use within 2 weeks.

Serving suggestions: add 2 tablespoons to morning oatmeal, or ¼ cup to 8 oz of low fat organic yogurt.

(Modified from “Maple-Almond Granola with Cranberries and Dates” from Fresh from the Vegetarian Slow Cooker)