Serves 8


  • 3 1/2 cups old-fashioned, rolled oats
  • 2 large egg whites
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1/2 cup brown sugar (light or dark), packed
  • 1 Tbsp. pure vanilla extract
  • 1/2 cup dried pineapple, chopped
  • 1/2 cup dried papaya, chopped
  • 1/2 cup shredded, unsweetened coconut


    Spray the inside of a slow cooker with nonstick spray, or line with a plastic slow-cooker liner.

    In a large bowl, whisk together the egg whites, brown sugar, honey, oil and vanilla extract until smooth. Add the oats and stir to coat evenly. Pour the granola into the slow cooker.

    Cook on high for 1 hour, covered, stirring occasionally to prevent burning. Stir in pineapple, papaya and coconut. Continue cooking, covered, for 30 minutes to 1 hour more, stirring occasionally. Granola is done when it is golden and fragrant.

    Spoon the granola onto a rimmed baking sheet, or lift liner out and lay on a baking sheet, to cool. Store in an airtight container.

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