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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, whisk together honey, applesauce, canola oil, peanut butter and cinnamon.
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. In the slow cooker combine oats, sunflower kernels, coconut and flaxseed. Add honey mixture and stir to coat.
Place the lid off-set the on the slow cooker, to vent it. Cook on high-heat setting 2 1/2 hours or until toasted, stirring every 30 minutes.
Spread granola on foil to cool. Stir in raisins and dates. Store in an airtight container for up to 5 days, or freeze up to 2 months.