Slow Cooker Granola With Spicy Molasses Glazed Nuts

Name: Slow Cooker Granola With Spicy Molasses Glazed Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Molasses Candied Nuts; 2 cups mixed nuts; 1 cup maple syrup; 1/2 cup blackstrap molasses; 1/2 teaspoon cayenne; 1 teaspoon coarse sea salt; Slow Cooker Granola; 2 cups spicy molasses nuts; 4 cups gluten-free oats; 1/2 cup diced dates; 1/2 cup roasted sunflower seeds; 1/2 cup diced dried apricots; 1/2 cup whole flax seeds; 1/2 cup of each, mixed: walnut oil, molasses & maple syrup

Servings: persons

Spicy Molasses Candied Nuts
2 cups mixed nuts
1 cup maple syrup
1/2 cup blackstrap molasses
1/2 teaspoon cayenne
1 teaspoon coarse sea salt
Slow Cooker Granola
2 cups spicy molasses nuts
4 cups gluten-free oats
1/2 cup diced dates
1/2 cup roasted sunflower seeds
1/2 cup diced dried apricots
1/2 cup whole flax seeds
1/2 cup of each, mixed: walnut oil, molasses & maple syrup

1
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.
2
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.
3
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 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.

920

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Spicy Molasses Candied Nuts, 2 cups mixed nuts, 1 cup maple syrup, 1/2 cup blackstrap molasses, and more.

Yes, Slow Cooker Granola With Spicy Molasses Glazed Nuts falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!