Moroccan Slow Cooker Granola

  • Cooking spray, for greasing the slow cooker
  • 4 cups old-fashioned rolled oats
  • 1 cup raw nuts (I used coarsely chopped walnuts and sliced almonds)
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil
  • 1/2 cup maple syrup or honey
  • 1 tablespoon vanilla extract
  • 1 cup dried fruit (I used chopped dates, apricots, and pineapple)

Spray the bottom and sides of the slow-cooker with cooking spray. Place the oats, nuts, brown sugar, cinnamon, and salt in the slow cooker and stir until well-combined.

Add the oil, maple syrup or honey, and vanilla extract, and stir until the dry ingredients are fully coated.

Place the lid onto the slow cooker, keeping it slightly askew to allow moisture to escape and for air flow. Set the slow cooker to low and cook, stirring every 30 minutes, until toasted and golden-brown, about 2 1/2 to 3 hours total. Make sure the lid is placed back on askew after each stirring.

Turn the slow cooker off, add the dried fruit, and stir to combine. Cool the granola completely, then store in an airtight container at room temperature.

  • Yields: 6 cups
  • Preparation Time: About 3 hours

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