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)
