Wooden spoon or rubber spatula

3-quart or larger slow cooker

Baking sheet (optional)

Prep the slow cooker: Spray the bottom and sides of the slow-cooker bowl with cooking spray, or coat with olive or coconut oil.

Combine the dry ingredients in the slow cooker: Place the oats, nuts/seeds, brown sugar, cinnamon and salt in the bowl of the slow cooker and stir until well-combined.

Stir in the wet ingredients: Add the oil, liquid sweetener and vanilla extract, and stir until the dry ingredients are fully coated.

Partially cover the slow cooker: Fit the lid onto the slow cooker, keeping it slightly askew to allow for air flow and moisture to escape. (Keeping the slow cooker only partially covered is essential for crunchier granola.)

Cook the granola: Set the slow cooker to high and cook, stirring every 30 minutes, until toasted and golden-brown, about 2 to 2 1/2 hours total. Make sure the lid is placed back on askew after each stirring.

Stir in the dried fruit (optional): If you're using dried fruit, turn the slow cooker off, add the dried fruit, and stir to combine.

Cool and store: Cool the granola completely, then store in an airtight container at room temperature. For faster cooling, spread the granola into an even layer on a large baking sheet and let it cool completely.

Recipe notes: Slow cookers work at different temperatures, so the total cook time will vary depending on the model you use. Store cooled granola in an airtight container at room temperature for seven to 10 days.

(Kelli Foster is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)