Mixed berry and almond granola recipe

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  • Yield: 8 Servings


  • 3 cups (240 g) rolled oats (use gluten-free)
  • ½ cup (55 g) slivered almonds
  • ½ cup (60 g) dried berry blend
  • 3 tablespoons (21 g) ground flaxseed
  • ½ cup (60 ml) agave nectar
  • ¼ cup (60 ml) olive oil (use aquafaba)
  • teaspoon almond or vanilla extract
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
How to Make It
  1. Oil the crock of your slow cooker or line with parchment paper. Add all the ingredients to the slow cooker and stir to combine. Cook on high, uncovered, for 3 to 4 hours, or until the oats are no longer soft and are a golden brown.
  2. Stir every 15 to 20 minutes. You will need to stir every 10 minutes for the last hour. Let cool before storing or the condensation will make your granola soggy.
  3. It’s important to note that you cook this uncovered. I tried cooking it vented, and it took longer than I was willing to wait. Uncovered, it cooks more quickly and is even easier to stir!

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