Slow Cooker Maple Pecan Granola
Not the most typical slow cooker recipe, but fantastic for a comforting breakfast alongside a warm fruit compote and yoghurt.
- 175g jumbo porridge oats
- 100g quinoa flakes
- 50g sesame seeds
- 50g sunflower seeds
- 150g pecan nut halves, roughly chopped
- 1 tbsp ground cinnamon
- 6 tbsp coconut oil
- 100ml maple syrup
- 1 tsp vanilla extract
- 3 tbsp shelled hemp seeds
- 2 tbsp chia seeds
- 85g pitted dates, chopped
- Mix together the porridge oats, quinoa flakes, seeds, pecans and ground cinnamon in the slow cooker pot.
- Put the coconut oil, maple syrup and vanilla in a small saucepan and heat gently, stirring until the oil has melted. Pour the mixture into the pot and stir well until combined and everything is evenly coated.
- Cover the top of the slow cooker with paper towels and put on the lid to secure the paper in place (the paper will help to absorb any steam in the pot). Cook on low for 2.5 – 3 hours until slightly golden and crisp (the granola will crisp up further when left to cool). Stir the granola twice during the cooking time, taking care not to leave the lid off the pot for too long to avoid losing too much heat. Keep an eye on the granola towards the end of the cooking time to avoid it burning or catching on the base.
- Tip the granola on to 2–3 parchment paper-lined baking sheets, spread it out evenly and leave to cool and crisp up. When cold, stir in the shelled hemp seeds, chia seeds and dates and tip, using the parchment paper to help you, into a large storage jar. The granola will keep for up to 2 weeks.
- Serve the granola in bowls topped with fruit, yoghurt or milk, and ground flaxseeds.
Superfood Slow Cooker by Nicola Graimes and Cathy Seward, published by Ryland Peters & Small
Tagged Breakfast, Granola, maple, pecan, recipe, slow cooker