We all have those mornings when we’re short on time, but we know that breakfast is important. Premeasure this granola into half-cup portions and keep them on hand for easy breakfasts on the go. On days when you have time for coffee and more, enjoy a bowl of full-fat yogurt topped with the granola and a few berries.
SLOW COOKER SIZE: MEDIUM
½ cup coconut oil
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup sugar-free maple syrup
1 cup unsweetened shredded coconut
1 cup slivered almonds
1 cup pecan pieces
½ cup sunflower seeds
½ cup pumpkin seeds
1.Place the coconut oil in the slow cooker. Cover and cook on High for 10 to 15 minutes to melt.
2.Turn the slow cooker to Low. Add the vanilla, cinnamon, salt and maple syrup. Stir well to blend. Add the remaining ingredients and stir well to coat.
3.Cover and cook on Low for 2 hours, stirring every 30 minutes, or until brown and toasted. Spread in a baking pan to cool. Refrigerate or keep in the freezer until ready to enjoy.
PER SERVING: 378 CALORIES ★ FAT 37 G (88%) ★ NET CARBS 4 G (4%) ★ PROTEIN 7 G (7%)
0 Comments