Fragrant, slightly sweet Slow-Cooker Blueberry Coconut Vanilla Granola. That's right! Granola made entirely in the slow-cooker without heating your kitchen!
Ingredients
butter or extra virgin coconut oil for greasing the slow-cooker
10cupsold-fashioned rolled oats
1cupextra virgin coconut oil
1cupdark maple syrup
1tablespoonground cinnamon
1tablespoonvanilla extract
1teaspoonground vanilla or vanilla pasteoptional, but delicious
2cupsdried blueberries
2cupsunsweetened flaked coconut
Instructions
Use the butter or extra virgin olive oil to generously grease the entire inside of a crock for a slow-cooker. Add the old-fashioned rolled oats to the crock. Combine the coconut oil, maple syrup, ground cinnamon, vanilla extract and (if using) the ground vanilla or vanilla paste. Microwave for 60 seconds, or until the oil has melted. Briefly stir together with a fork or whisk then pour over the oats in the slow-cooker crock. Stir well to evenly coat the oats. Lay a chopstick over one end of the slow cooker and lay the lid on top. The chopstick should prop the lid open just slightly to allow moisture to escape. Turn the slow-cooker onto HIGH.
Remove the lid and stir, taking care to scrape the sides, seams, and bottom- every 30 minutes until the oats have absorbed most of the liquid and the oats are toasted and smell slightly nutty. Divide the mixture between two rimmed half sheet pans and divide the blueberries and coconut between the trays. Mix gently to combine and allow to cool fully to room temperature before storing in airtight jars or containers. The granola should last for up to 2 weeks. If it begins to soften, you can briefly toast on a cookie sheet in a 350°F oven and cool to room temperature again.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.