We came up with a delicious mix of nuts, spices and fruit, but you can tweak this recipe to include your very own favourites, and the make the most of what you have in your pantry.
1. Heat the slow cooker up on the high setting, and spray the pot with cooking spray.
2. Pour in your oats - we used about 4 generous cups of wholegrain organic oats to make this an even healthier breakfast treat.
3. Next, stir in the rest of your dry ingredients (but leaving out the dried fruit - that goes in after the cooking time). We used slivered blanched almonds, a mixture of sunflower seeds and pepitas (pumpkin seeds), shredded coconut, and a generous amount of cinnamon.
4. Now in go the wet ingredients, and we used about half a cup of macadamia oil (but you can use olive oil or sunflower oil) and about half a cup of honey. Stir the honey and oil thoroughly through the dry ingredients.
5. The next step is to pop the lid on the slow cooker, but leave it ajar, so that the granola does not become soggy and the moisture can escape during the cooking time. Leave the granola in the slow cooker for between 2 to 2.5 hours, stirring the mixture every half hour.
6. After the cooking time, stir in your dried fruit of choice (think dried figs, raisins, or chopped apricots). We used plump sultanas and juicy, organic cranberries.
7. To help give the granola its famous crunch, spread the mixture out on a large lined baking tray to cool. Once completely cool, store your granola goodness in an air-tight jar and enjoy!
1 comment:
I would never have thought that you could cook granola in the slow cooker. I was generous with the cinnamon and almonds and the warm cooking fragrance was amazing !
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