Gluten-free Slow Cooker Tropical Fruit Granola

Gluten-free Slow Cooker Tropical Fruit Granola

Preparing granola in the slow cooker keeps it contained when stirring, keeps the kitchen cool and the oven free for other pursuits! Be sure to leave the lid ajar to allow condensation to escape to ensure the crisp, toasty granola you'll love. The final granola will crisp up when fully cooled though will not be hard as with most store bought granola.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 3

Servings 1/2-cup servings (2+ quarts granola)

Calories 284kcal

Author Toni Dash

Ingredients

1/2 cup Coconut Oil , plus extra to grease the slow cooker insert
4 cups Gluten-free Old Fashioned Rolled Oats (I used Bob’s Red Mill brand); gluten rolled oats may be substituted if desired (for those not gluten-free)
1 ½ cups Chopped Pecans
¼ cup Hemp Hulls
1 teaspoon Pumpkin Pie Spice
1 teaspoon Kosher Salt
1/2 cup Maple Syrup
1 tablespoon Vanilla Extract
1 cup dried mixed Tropical Fruit

Instructions

Lightly grease the insert of a 4 quart Slow Cooker (or larger) with coconut oil. Add the rolled oats, pecans, hemp hulls, pumpkin pie spice and salt to the slow cooker and stir to combine.
In a liquid measuring cup or small mixing bowl, combine the maple syrup, ½ cup coconut oil and vanilla extract; stir to combine. Pour over the dry ingredients and stir to fully combine.
Turn the slow cooker on HIGH and cook for 2 ½ hours, stirring every 30 minutes. Leave the lid ajar to allow condensation to escape during the entire cooking cycle. Note: all slow cookers are slightly different with regard to heat. Be sure to check for doneness around 2 hours; the nuts will smell toasted, the oats will be more crisp but will finally crisp up after cooling.
Depending on available counter space, spread a 2 foot piece of parchment paper on the counter-top. When the 2 ½ hours cooking time has completed, turn off the slow cooker, stir the dried tropical fruit into the granola and spread the batch of granola on the parchment paper, spreading it fully over the parchment paper. Alternatively the granola may be spread out evenly in 2 large rimmed baking sheets and left to cool fully.

Notes

Adapted from The Kitchn.

Nutrition