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.
Special Diets:
Method
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
Serving Size
about 1/3 cup
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.