Slow-Cooker Almond Raisin Granola
Inspired by techniques from America's Test Kitchen.
A honey-sweetened slow-cooker granola full of almonds and studded with plump raisins, made entirely in one pot without oven baking.
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Method
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Equipment
- slow cooker (at least 5000 ml)
- large bowl
- whisk
- wooden spoon
- rimmed baking tray
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 336 kcal |
| Protein | 7 g |
| Carbohydrate | 44.9 g |
| of which sugars | 23.7 g |
| of which free sugars | 12.4 g |
| Fat | 15.8 g |
| of which saturates | 1.3 g |
| Fibre | 5.2 g |
| Salt | 0.18 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Granola
- 1 tsp vegetable oil, for the slow cooker
- 425 g rolled oats (not instant)
- 285 g whole almonds, chopped
Syrup
- 120 ml vegetable oil
- 80 ml maple syrup
- 115 g runny honey
- 66 g light brown sugar
- 4 tsp vanilla
- 1 tsp ground cinnamon
- 3 g fine sea salt or table salt about ½ tsp
Stir in after baking
- 285 g raisins, roughly chopped
- 1
Prepare. Lightly oil the insert of a slow cooker with at least 5000 ml capacity and put in 425 g rolled oats and 285 g almonds roughly chopped.
- 2
Mix. In a large bowl, whisk together 120 ml vegetable oil, 80 ml maple syrup, 113 g runny honey, 66 g light brown sugar, 4 tsp vanilla, 1 tsp ground cinnamon and ½ tsp fine salt.
- 3
Pour. Tip the whisked mixture over the oats and almonds and stir thoroughly until everything is evenly coated.
- 4
Cook. Place on the high setting with the lid on and cook for 4-5 h, stirring thoroughly and scraping the sides every hour, until golden and smelling toasty (check from 3 h onwards to prevent scorching).
- 5
Cool. Tip onto a rimmed baking tray and leave to cool through, which will help it crisp further.
- 6
Break. Once fully cooled, break into pieces and stir through 285 g raisins roughly chopped.
- 7
Store. Transfer to an airtight container.
Storage
Store in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
