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Homemade Slow Cooker Granola

Servings: 64 Ounces
Author: Christine's Routines

Ingredients

  • 5 Cups Oats (I use Rolled Oats) (Not Quick Oats)
  • 1 Cup Sliced Almonds
  • ¾ Cup Dried Cranberries
  • ¾ Cup Dried Coconut Flakes
  • ¾ Cup Pepitas (Pumpkin Seeds)
  • ½ Cup Dried Blueberries
  • ⅔ Cup Maple Syrup
  • ⅓ Cup Coconut oil
  • ½ tsp Cinnamon (or more for more flavor)
  • ⅛ tsp Salt

Instructions

  • Combine all ingredients in slow cooker and stir until well combined.
  • Turn on high, uncovered for 1½ hours.
  • Stir occasionally.
  • Reduce heat to low, uncovered for 2 hours until crispy and dry.
  • Spread granola on parchment lined baking sheets to cool completely.
  • Store in airtight container for up to 3 months. Vacuum seal, dry can or freeze for longer shelf life.