CROCK POT GRANOLA
Make and share this Crock Pot Granola recipe from Food.com.
Provided by LoveBakedIn
Categories Breakfast
Time 4h5m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into your slow cooker and mix well.
- Cook on low for 4 or more hours. Stir occasionally and leave the lid ajar.
- Store in an airtight jar.
- Customize this recipe with your favorites by adding raisins, any kind of nut or sesame seeds.
Nutrition Facts : Calories 453.1, Fat 15.8, SaturatedFat 2.3, Sodium 79.6, Carbohydrate 66.6, Fiber 9.3, Sugar 16, Protein 15.2
SLOW-COOKER HONEY GRANOLA
Steps:
- In a 3-qt. slow cooker, combine oats, sunflower kernels, coconut and salt. In a small bowl, whisk oil and honey until blended. Stir into oat mixture. Cook, covered, on high 2 hours, stirring well every 20 minutes., Remove granola to baking sheets, spreading evenly; cool completely. Stir in pineapple and mangoes. Store in airtight containers.
Nutrition Facts : Calories 295 calories, Fat 15g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 4g fiber), Protein 5g protein.
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- Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt. In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)
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- In a small bowl or large measuring cup, whisk the egg whites until frothy. Add the maple syrup (or honey), coconut oil, and vanilla extract. Stir to combine, then pour over the dry ingredients in the slow cooker and stir with a wooden spoon until the ingredients are evenly moistened.
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