Grease the slow cooker with a non stick baking spray or canola or vegetable oil.: When you oil the slow cooker , you reduce the chance of the granola sticking, making it easier to stir and remove clusters later. You should notice a faint sheen on the surface, which indicates adequate coverage. If the cooker is not well greased, small bits may cling and brown unevenly, so be thorough but avoid excess oil pooling, which can make the bottom overly greasy.
In a medium mixing bowl, whisk together maple syrup, pumpkin puree, vanilla, oil and Nutella.: The aroma will turn inviting as the maple syrup and Nutella melt slightly into the pumpkin puree , forming a glossy, pourable glaze. Whisk until the sauce is smooth and homogenous, with no visible streaks of Nutella . If your mixture feels too thick, a small splash more oil or warm water helps loosen it; avoid overheating or the flavors can separate.
In a large mixing bowl, stir together oats, rice cereal, seeds, cinnamon, ginger and cloves.: Dry mixing ensures the spices are evenly distributed among the oats and Rice Krispies cereal , so each bite tastes balanced. You should see a uniform dusting of cinnamon and ginger over the oats. A common mistake is under-mixing, which results in pockets of spice; toss thoroughly for consistent flavor.
Pour the wet ingredients over the cereal and toss together to coat.: As you fold the wet glaze into the dry mix, you will hear a soft crunch as the cereal gets coated and glistens. Use a spatula to scrape the bowl sides, ensuring the Nutella glaze reaches every bit. If portions remain dry, add a touch more syrup and mix; too much will prevent the granola from crisping properly.
Place the granola in the slow cooker.: Spread the coated mixture evenly inside the prepared slow cooker , creating a relatively even single depth so heat distributes uniformly. You may notice the surface look glossy and slightly tacky. Avoid overfilling the pot, which can lead to uneven cooking and inconsistent clumping.
Set on high for 2 and 1/2 hrs. Stir every half an hour.: While cooking, you will smell toasty notes rising, and the mixture will gradually darken. Regular stirring prevents hot spots and encourages cluster formation. If you skip stirring, the edges may overbake while the center stays soft, so set a timer and be attentive. Expect the texture to move from damp to tacky and finally to drier and more granola like.
Place the granola on a aluminum foil or parchment paper lined baking sheet until dry.: Moving the warm granola onto a lined sheet lets it finish drying and crisping in the open air. Spread it out to your preferred thickness; thinner spreads dry faster and get crisper clusters. If left too thick, the center can remain chewy; give it room to breathe to avoid sogginess.
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.: Proper storage preserves texture and flavor. At room temperature, the granola will keep for about a week, and refrigerating will extend its shelf life. Make sure it is fully cooled before sealing to avoid condensation, which would soften the clusters.
