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Gluten-Free Granola Recipe [Slow Cooked, Perfect for Fall]
Easy to make slow cooked, gluten-free homemade fall granola.
Equipment
- slow cooker
Ingredients
- 4 cups gluten-free oats
- 1 cup canned pumpkin organic
- 3/4 cup honey
- 1/2 cup almonds slivered
- 1/2 cup pumpkin seeds raw
- 1 Tbsp pumpkin pie spice ground
- 1 tsp cinnamon ground
- 1/4 tsp vanilla extract
- 1 tsp nutmeg ground
- 1/2 tsp sea salt
- 1/2 cup raisins
- 1/2 cup coconut shredded
Instructions
- Mix together in a mixing bowl all ingredients except for the raisins and coconut.
- Place half of the mixture in one slow cooker, and the other half in another slow cooker.
- Cook on high for about 4 hours, making sure to stir every 30 minutes or so.
- During the last hour, place the raisins in one slow cooker and the coconut in another slow cooker.
- Place on a paper towel to cool completely.
Notes
- If you are not crazy like me with multiple slow cookers, you can just do this in one big slow cooker, adding the raisins/coconut (or one or the other) during that last hour together
- See THIS for slow cooker recommendations