Prep: 10 mins
Cook: 2 hrs
¼ cup coconut oil
1 t vanilla stevia, liquid
½ cup chopped almonds
½ cup chopped walnuts
½ cup chopped pecans
½ cup chopped cashews
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup unsweetened shredded coconut
½ cup erythritol
1 t ground cinnamon
½ t salt
Turn the slow cooker to LOW, add the coconut oil, and allow it to melt.
Once the coconut oil is melted, add the stevia, and stir well.
Add the nuts, seeds, and shredded coconut. Stir the mixture well to make sure all the nuts are coated with coconut oil.
Combine the erythritol, cinnamon, and salt in a small bowl, and sprinkle over the nut and seed mixture.
Cover, and cook on LOW for 2 hours, stirring every 30 minutes, until you can smell the nuts and the granola begins to brown.
Pour the granola on a parchment-lined baking sheet, and spread it into an even layer to cool for 1–2 hours. (This is also when it will crisp up!)
Store in a covered container, and enjoy!