Prep time: 20 minutes

Cook time: 2 hours

Makes 5 to 6 cups

 

List of Ingredients:

¾ cup extra-virgin olive oil, plus more for crock pot

4 cups old-fashioned rolled oats

1 cup raw shelled pistachios, almonds, walnuts, pecans, or hazelnuts, chopped if large

¼ cup packed brown sugar

½ teaspoon ground cinnamon

½ teaspoon coarse salt

½ cup pure maple syrup

1 tablespoon vanilla extract

½ cup dried apricots, dates, cherries, figs, raisins, blueberries, or cranberries, chopped if large

 

Directions:

Coat the inside of a 5- to 6-quart crock pot with oil and preheat the cooker.

Mix oats, nuts, brown sugar, cinnamon, and ¼ teaspoon salt in the crock pot until well combined. Add oil, maple syrup, and vanilla, and stir until fully combined. Increase the heat to high, partially cover, and turn the lid 45 degrees to allow moisture to escape.

Cook on high, stirring every 30 minutes, until the granola is toasted and golden brown, which should take about 2 hours (do not cook on low). After 1 hour, rotate the cooker insert to prevent scorching.

Stir in dried fruit, then spread the granola in a single layer on a rimmed baking sheet to cool completely. Sprinkle with the remaining ¼ teaspoon salt, if desired. Store in an airtight container at room temperature for up to 1 week.