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Savory Slow-Cooker Granola

Makes about 6 cups
Time 2 hr 40 min
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.
Ingredients
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon fine sea salt
  • 4 cups rolled oats
  • 1 1/4 cup unsweetened coconut chips
  • 1 cup pecans coarsely chopped
  • 3/4 cup green pumpkin seeds (pepitas)
  • 1/3 cup sesame seeds
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.

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.
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  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon fine sea salt
  • 4 cups rolled oats
  • 1 1/4 cup unsweetened coconut chips
  • 1 cup pecans coarsely chopped
  • 3/4 cup green pumpkin seeds (pepitas)
  • 1/3 cup sesame seeds