Imagine waking up to the irresistible aroma of freshly made granola wafting through your kitchen, promising a delicious and nutritious start to your day. Our Slow Cooker Blueberry Coconut Vanilla Granola is not just a breakfast staple; it's a delightful treat that combines the wholesome goodness of rolled oats, the tropical flair of coconut, and the burst of flavor from blueberries. Perfect for busy mornings or as a healthy snack, this easy-to-make recipe will have you wondering why you ever settled for store-bought granola! Ready to elevate your breakfast game? Let’s dive into this simple yet scrumptious recipe!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 cups rolled oats
- 1 cup shredded coconut
- 1 cup blueberries (fresh or frozen)
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 3 cups of rolled oats, 1 cup of shredded coconut, 1 cup of blueberries (fresh or frozen), 1/2 cup of maple syrup, 1/4 cup of coconut oil, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt.
- In a small saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in the maple syrup and vanilla extract until well combined.
- In a large mixing bowl, combine the rolled oats, shredded coconut, and salt. Mix thoroughly to ensure the salt is evenly distributed.
- Pour the melted coconut oil mixture over the dry ingredients in the bowl. Stir well to ensure that all the oats and coconut are evenly coated with the mixture.
- Gently fold in the blueberries, being careful not to crush them if using fresh blueberries.
- Transfer the granola mixture into your slow cooker, spreading it out evenly. Make sure to press it down slightly to create a compact layer.
- Cover the slow cooker with the lid and set it to cook on low for 2 hours. Avoid opening the lid during cooking, as this will release steam and affect the cooking process.
- After 2 hours, turn off the slow cooker and let the granola cool inside for about 30 minutes. This will help it to firm up and become crunchy.
- Once cooled, use a spatula to break up any large clumps of granola. If you prefer a chunkier texture, be gentle while mixing.
- Store the granola in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.
- Serve your Slow Cooker Blueberry Coconut Vanilla Granola with yogurt, milk, or enjoy it as a snack on its own!
Tips
- Ingredient Quality: Choose high-quality rolled oats and fresh or frozen blueberries to enhance the flavor and texture of your granola. Organic ingredients can make a noticeable difference!
- Customize Your Mix: Feel free to add your favorite nuts or seeds to the mixture for added crunch and nutrition. Almonds, walnuts, or pumpkin seeds work wonderfully!
- Watch the Cooking Time: Every slow cooker is different, so keep an eye on the granola as it cooks. If it looks too soft after 2 hours, give it a little more time, but avoid lifting the lid to maintain steam.
- Cooling is Key: Allow the granola to cool in the slow cooker for about 30 minutes after cooking. This step helps it firm up and achieve that perfect crunch.
- Storage Tips: Store your granola in an airtight container to keep it fresh for up to two weeks. For longer storage, consider keeping it in the refrigerator.
- Serving Suggestions: Enjoy your granola with yogurt, milk, or simply on its own as a satisfying snack. You can even sprinkle it over smoothie bowls for an extra layer of flavor and texture!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
