A WONDERFUL Breakfast or anytime Snack idea!

Transfer your cooled granola into clean jars and store it in your cupboard, for up to 2 weeks.

Also stores EXCELLENT in the freezer for up to 2 months.

➡️ Rachel’s Tips:

I prefer “Lets Do Organic” brand coconut.

This granola makes FABULOUS Christmas presents filled in cute glass jars with a simple ribbon.

I highly recommend doubling this recipe.

I actually prefer the taste and crunch of frozen granola, and often enjoy this right out of the freezer.

I used a 5 QT slow cooker for this batch, but would use a larger slow cooker to double the recipe.

Makes about 8 cups, 1/2 cup is a serving size

Ingredients:

• 4 cups old-fashioned oats
• 1 cup unsweetened coconut flakes, or unsweetened shredded coconut
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup roughly chopped raw pecans, or walnuts
• 1/2 cup raw sliced almonds
• 1/2 tsp sea salt
• 4 Tbsps unrefined coconut oil, melted
• 1/2 cup raw honey, or pure maple syrup
• 1/3 cup water
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup dried cranberries
• 1/2 cup golden raisins

Instructions:

Combine oats, coconut flakes, pumpkin seeds, pecans and almond flakes in the bowl of your slow cooker/crockpot.

In a separate small bowl, whisk melted coconut oil, raw honey, water, vanilla, cinnamon and a pinch of sea salt, until well combined. Pour this over the oat mixture and thoroughly stir to coat. Cover with the lid and cook on HIGH for 1-1/2 to 2 hours.

Once done, stir in the dried fruits. Spread granola onto a large baking sheet and allow it to cool completely; as it cools it will get crispier.Transfer to clean jars and store it in your cupboard, for up to 2 weeks. Also stores EXCELLENT in your freezer for up to 2 months (I actually LOVE the taste of frozen granola). Serve with Greek yogurt and fresh berries.

Enjoy!

❤Rachel

Super Easy Slow Cooker Granola for Morning Clean Eats!

Category Breakfast Food Prep

Ingredients

• 4 cups old-fashioned oats
• 1 cup unsweetened coconut flakes, or unsweetened shredded coconut
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup roughly chopped raw pecans, or walnuts
• 1/2 cup raw sliced almonds
• 1/2 tsp sea salt
• 4 Tbsps unrefined coconut oil, melted
• 1/2 cup raw honey, or pure maple syrup
• 1/3 cup water
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup dried cranberries
• 1/2 cup golden raisins

Instructions

1. Combine oats, coconut flakes, pumpkin seeds, pecans and almond flakes in the bowl of your slow cooker/crockpot.
2. In a separate small bowl, whisk melted coconut oil, raw honey, water, vanilla, cinnamon and a pinch of sea salt, until well combined.
3. Pour this over the oat mixture and thoroughly stir to coat.
4. Cover with the lid and cook on HIGH for 1-1/2 to 2 hours.
5. Once done, stir in the dried fruits.
6. Spread granola onto a large baking sheet and allow it to cool completely; as it cools it will get crispier.
7. Transfer to clean jars and store it in your cupboard, for up to 2 weeks.
8. Also stores EXCELLENT in your freezer for up to 2 months (I actually LOVE the taste of frozen granola).
9. Serve with Greek yogurt and fresh berries.

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