Ingredients
1tbspolive oil,or coconut oil, or cooking spray for greasing the slow cooker
2cupsnuts and seeds,raw and unsalted
4cupsold fashioned rolled oats,(not quick cooking oats)
1cupflaked unsweetened coconut
1tspground cinnamon
¼tspkosher salt
⅓cupcoconut oil,or olive oil, melted
⅓cuphoney,or maple syrup
1tbspvanilla extract
½cupsfreeze dried fruit,(or 1 cup dried fruit), chopped if the fruits are larger than raisins or use a delicious mix of both
Preparation
Lightly spray or grease the inside of the slow cooker with oil.
Combine the oats, coconut, nuts and seeds, spices, and salt in the slow cooker and stir to combine. Whisk together the oil, liquid sweetener, and vanilla extract. Pour over the dry ingredients and mix together.
Set the slow cooker to high and leave the lid a bit ajar. This will allow moisture to escape and encourage hot air to circulate. Cook for 2 to 2½ hours, stirring the mixture together thoroughly every 20 to 30 minutes.
Toward the end of cooking, keep a closer eye on it as the nuts and coconut may begin to burn if they’ve not been stirred enough. The granola is finished when it starts to smell fragrant and the ingredients take on a toasted color.
Spread the granola out onto a few cookie sheets lined with foil or parchment (for easy transfer later) to encourage cooling. The granola will crisp further as it cools for about 10 to 15 minutes. Once cool, stir in any dried fruit as desired.
Place in an airtight container and store in a cool, dry place. Use within 2 weeks.
