Nutella Pumpkin Slow Cooker Granola

Nutella and Pumpkin Granola baked in a Slow Cooker – your new favorite way to make delicious granola! You will love the combination of pumpkin and Nutella!

Ingredients

• 3/4 cup honey or maple syrup
• 1/2 cup pumpkin puree not pie filling
• 1/4 cup vegetable oil
• 1/4 cup Nutella
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves or nutmeg
• 2 teaspoons pure vanilla extract
• 4 cups old-fashioned oats
• 1 cup Rice Krispies cereal
• 1/4 cup sunflower or pumpkin seeds
• 1/2 cup raisins
• 1/4 teaspoon salt

Instructions

1. Grease the slow cooker with a non stick baking spray or canola or vegetable oil.
2. In a medium mixing bowl, whisk together maple syrup, pumpkin puree, vanilla, oil and Nutella.
3. In a large mixing bowl, stir together oats, rice cereal, seeds, cinnamon, ginger and cloves.
4. Pour the wet ingredients over the cereal and toss together to coat.
5. Place the granola in the slow cooker.
6. Set on high for 2 and 1/2 hrs. Stir every half an hour.
7. Place the granola on a aluminum foil or parchment paper lined baking sheet until dry.
8. Store in an air-tight container on the counter or in the fridge. In room temperature the granola will keep for about a week. In the fridge, it will keep longer.