Granola “baked” in a slow cooker comes out toasted and crisp, and keeps delicate nuts and seeds from overcooking. This recipe is made without refined sweeteners—just a little applesauce is added—for a savory rather than a sweet cereal. You can top it with honey, brown sugar or your favorite sweetener in the bowl if you like, or just enjoy it with fresh fruit. This recipe makes about six cups.
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/2 teaspoon fine sea salt
- 4 cups rolled oats
- 1 1/4 cup unsweetened coconut chips
- 1 cup pecans, coarsely chopped
- 3/4 cup green pumpkin seeds
- 1/3 cup sesame seeds
Combine applesauce, coconut oil and salt in a blender and pulse until blended.
Combine oats, coconut chips, pecans, pumpkin seeds and sesame seeds in a slow cooker and stir. Pour in applesauce mixture and stir until coated. Turn the cooker to high and partially cover with the lid. Cook, stirring every 30 minutes, until oats are crisped and lightly browned, 2 1/2 to 3 hours.
Cool granola completely. Granola will keep in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 months.
Nutritional Info: Per Serving: Serving size: about 1/3 cup, 220 calories (140 from fat), 16g total fat, 3.5g saturated fat, 75mg sodium, 16g carbohydrates, (3 g dietary fiber, 1g sugar), 6g protein.
Another wonderful recipe courtesy of our Positive Power Partner, Whole Foods.