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Slow-Cooker Coconut Granola

Here's a versatile treat with a taste of the tropics. Change it up by subbing dried pineapple or tropical fruits for the cherries. —Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 3-1/2 hours
  • Makes
    6 cups

Ingredients

  • 4 cups old-fashioned oats
  • 1 cup sliced almonds
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 cup dried cherries

Directions

  • Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries.
  • Transfer mixture to a baking sheet; let stand until cool.

Test Kitchen tips
  • Sprinkle this easy granola over yogurt or ice cream.
  • Pack granola in resealable bags for a portable snack throughout the work week.
  • Mix it up and use your favorite dried fruits in this recipe.
  • Nutrition Facts
    1/2 cup: 343 calories, 19g fat (12g saturated fat), 0 cholesterol, 55mg sodium, 41g carbohydrate (18g sugars, 5g fiber), 6g protein.
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