Gluten-Free Slow Cooker Granola
  • 5 C. Old-Fashioned Gluten-Free Oats
  • ½ C. Sliced Almonds
  • ½ t. Sea Salt
  • 2 t. Ground Cinnamon
  • ⅔ C. Maple Syrup (Grade B)
  • ⅓ C. Coconut Oil
  • ½ C. Peanut Butter
  • 1 T. Vanilla
  • 1 C. Raisins (unsulfered)
  • ½ C. Shredded Coconut (optional)
  1. Add the oats, almonds, cinnamon, and salt to slow cooker.
  2. In a small saucepan on the stove heat maple syrup, coconut oil, peanut butter, and vanilla.
  3. Heat until ingredients are melted and stir until combined.
  4. Slowly pour the heated ingredients over the dry ingredients. Stir until thoroughly coated.
  5. The granola needs to vent a little when cooking. It's a good idea to use something that can tilt the lid slightly to allow for venting. A good example would be placing a wooden chopstick across the top of the slow cooker and then setting the lid on top of this.
  6. Cook on High for 2 hours. Stir every 30 minutes to avoid clumping.
  7. When finished cooking, stir in dried fruit and coconut.
  8. Spread out the granola on a large baking sheet and let cool for about an hour.
  9. Transfer to an airtight container and store in fridge.
Recipe by The Seasoned Homemaker at