When it comes to granola, I call my man The Beast. For him, granola is breakfast, mealtime, dine, banquet, sweet, and nosh. Since of this we go finished it very quickly, and so every Sunday I refill our supply so that The Animal may be fed.
For a long period this meant turning on the oven, which is the old-style method of making granola. And let’s be truthful, that’s just a discomfort. It really is. Hence the better, calmer way to make granola: the slow oven.
HOW TO USE THE SLOW COOKER TO MAKE GRANOLA
It’s a humble trick, really. The key is to leave the lid of the slow oven somewhat open.
This allows dampness to seepage and dry air to get in, fundamentally turning the slow cooker into an air dryer. All the granola requirements is about 2 1/2 hours and a bit of courtesy every 20 to 30 proceedings. Later, you place the granola onto sweltering sheets to cool it rapidly, add dried ovary, and it’s ready.
If there is one disadvantage to this technique, it’s that you won’t get any big groups of granola. You can thank the substantial amount of air movement and the few rounds of rousing you’ll be responsibility, along with the lack of penetrating high warmth from an oven, strengthening the oats composed with the darling. However, I doubt you’ll miss them as the end consequence tastes just as good.
1 tablespoon olive oil, coconut oil, or cooking spray for greasing the slow cooker
2 cups raw and unsalted nuts and seeds
4 cups old-fashioned rolled oats (not quick cooking oats; gluten-free, if needed)
1 cup flaked unsweetened coconut
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup coconut oil (melted) or olive oil
1/3 cup honey or maple syrup
1 tablespoon vanilla extract
1/2 cups freeze-dried fruit or 1 cup dried fruit, chopped if the fruits are larger than raisins (Or use a delicious mix of both!)
Slow cooker, 3 1/2 quart or larger