Slow Cooker Coconut Granola Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
• Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
• Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
• Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

Steps:

• In a 3-qt. slow cooker, combine oats, sunflower kernels, coconut and salt. In a small bowl, whisk oil and honey until blended. Stir into oat mixture. Cook, covered, on high 2 hours, stirring well every 20 minutes., Remove granola to baking sheets, spreading evenly; cool completely. Stir in pineapple and mangoes. Store in airtight containers.

Steps:

• In your slow-cooker [crockpot], stir together the oats, almonds, coconut, and wheat germ.
• In a seperate microwaveable bowl, mix honey, apple juice concentrate, br. sugar, vanilla, and cinnamon. Microwave for one minute.
• Pour the liquid into the slow cooker and stir until evenly coated.
• Cook for one hour on high, UNCOVERED.
• Then cook four hours on low, COVERED.
• Periodically, stir the granola. It will be a nice toasted-brown color.
• When done, stir in the cranberries. PLEASE, DO NOT ADD THE CRANBERRIES EARLIER! if they cook in the crockpot with everything else, it will burn and became a huge mess. [I'm speaking from experience here.]
• Store in an airtight container.
• It should yield approximately ten 1/2C servings.