Slow Cooker Granola with Spicy Molasses Candied Nuts
- 2 cups spicy molasses nuts
- 4 cups gluten-free rolled oats
- 1/2 cup diced dates
- 3/4 cup roasted sunflower seeds
- 1/2 cup diced dried apricots
- 1/2 cup whole flax seeds
- 3/4 cup walnut oil + 1/2 cup black strap molasses + 1/2 cup maple syrup
- Spicy Molasses Nuts -
- 2 cups mixed nuts
- 1 cup maple syrup
- 1/2 cup blackstrap molasses
- 1/2 tsp. cayenne pepper
- 1 tsp. sea salt
Preparation time 15mins
Cooking time 240mins
Adapted from canned-time.com
In a medium non-stick fry pan, heat nuts and maple syrup/molasses mixture to a simmer and add in 2 cups of mixed nuts ( I used pecans and peanuts). Stir constantly for about 10 minutes until a thicker syrup begins to coat each nut. When all liquid has been cooked off and a syrupy coating is on the nuts, remove from heat to let cool. Break nut candies into smaller pieces and cool completely.
For the granola, mix together all the dry ingredients except for the candied nuts in a large mixing bowl. Combine oil, molasses and maple syrup and then pour over your mixed dry ingredients. Stir gently to combine and coat completely. The oats and fruit should be saturated with the wet. Add in additional oil if needed.
Oil the sides of a large slow cooker ( I used a 7 quart) Line the bottom of the cooker with parchment paper and heat on high. Pour the granola into the slow cooker and spread along the bottom. The granola will be about 2-3 inches thick. Place lid on cooker and vent slightly to reduce moisture (I used a chop stick under the lid to create a 1/4 inch gap) Heat on high for 3 - 4 hours stirring occasionally. The granola will crispen after cooling. Carefully pour your cooked granola out onto a large sheet pan and spread out to one layer thick. Cool and store in a sealed container. Serve with nut milks or eat plain. Makes a great ice cream topping as well.