Slow Cooker Honey and Macadamia Granola

Slow Cooker Honey Macadamia GranolaTo say that life has been a little busy around here lately would most definitely be an understatement. If you’re not following me over on social media you may have missed the arrival of the newest addition to our family, 12 weeks ago we welcomed little Zac into our world. The last few weeks have been filled with lots of cuddles, smiles and the overwhelming feelings of love you experience when you’re getting to know your new bundle of joy. I was lucky to have tons of family support in those first few weeks to allow me plenty of time to recover from the birth and to bond with Zac whilst settling into our new life as a family of four. 

This Slow Cooker Honey and Macadamia Granola is full of nourishing ingredients, the main one being rolled oats which is particularly helpful in encouraging milk production for those mamas that are breastfeeding. You’ve got protein and healthy fats from the nuts and seeds which also help to keep you feeling full and it’s sweetened with a little honey, making it free of refined sugar. We like to enjoy this with a little yoghurt and fresh fruit for a delicious breakfast or snack but you can also add a little milk and eat it as a cereal or use it to top your smoothie for a little crunch.

Slow Cooker Honey and Macadamia Granola


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Prep Time
5 min

Cook Time
2 hr 30 min

Total Time
2 hr 35 min

Prep Time
5 min

Cook Time
2 hr 30 min

Total Time
2 hr 35 min

Ingredients
  1. Coconut oil spray, for greasing
  2. 4 cups rolled oats
  3. 1 cup buckwheat
  4. 1/4 cup pepitas
  5. 1/4 cup sunflower seeds
  6. 1 cup macadamia nuts
  7. 1/2 cup coconut oil, melted
  8. 1/2 cup honey
  9. 1/4 cup brown sugar
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon cinnamon
  12. 1/4 tsp himalayan salt
Instructions
  1. 1. Spray the slow cooker with cooking spray
  2. 2. Add the oats, buckwheat, pepitas, sunflower seeds and macadamia nuts to the slow cooker.
  3. 3. Add the coconut oil, honey, sugar, vanilla, cinnamon and salt to a jug and whisk to combine. Pour over dry ingredients in slow cooker and mix well to ensure all ingredients are coated in the coconut oil mixture.
  4. 4. Cook for 2 and a half hours on low, stirring every half hour.
  5. 5. Place mixture on a baking tray and spread out evenly to allow to cool and crisp up. Once cool store in an airtight container, a large glass jar works well.
The Nutrition Mama http://thenutritionmama.com.au/

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