Slow Cooker Granola
Transform your breakfast game with this irresistibly easy Slow Cooker Granola recipe! Packed with wholesome rolled oats, crunchy nuts, a hint of cinnamon, and natural sweetness from honey or maple syrup, this slow cooker granola is a foolproof way to enjoy a hearty, homemade treat without the hassle of oven baking. Perfectly customizable with unsweetened coconut, seeds, and your choice of dried fruits, this granola comes together effortlessly in your slow cooker, leaving your kitchen filled with the warm scent of toasted oats and spices. The low-and-slow cooking method delivers golden, evenly crisp clusters, making it an ideal make-ahead breakfast, snack, or topping for yogurt and smoothie bowls. Plus, it stays fresh for up to two weeks! If you're searching for the perfect blend of convenience and deliciousness, this Slow Cooker Granola is your answer.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Chopped nuts (e.g., almonds, walnuts, pecans)
- 0.5 cups Unsweetened shredded coconut
- 0.25 cups Seeds (e.g., pumpkin seeds or sunflower seeds)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cup Honey or maple syrup
- 0.25 cup Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 0.5 cups Dried fruits (e.g., raisins, cranberries, or chopped apricots)
Instructions
Lightly grease the inside of your slow cooker with cooking spray or a small amount of oil to prevent sticking.
In a large mixing bowl, combine the rolled oats, chopped nuts, shredded coconut, seeds, ground cinnamon, and salt. Mix well.
In a separate small bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract until combined.
Pour the wet mixture over the dry ingredients and stir until all the dry ingredients are evenly coated.
Transfer the mixture into the prepared slow cooker and spread it out into an even layer.
Set the slow cooker to low heat. Leave the lid slightly ajar by propping it open with a wooden spoon or folded kitchen towel to allow moisture to escape and help the granola crisp up.
Cook for 2 hours, stirring every 30 minutes to ensure even cooking and prevent burning.
After 2 hours, check if the granola is golden brown and smells fragrant. If not, cook for an additional 15–30 minutes, stirring as needed.
Once the granola is cooked to your liking, transfer it to a baking sheet or large flat surface to cool completely. It will crisp up further as it cools.
Once cooled, stir in the dried fruits of your choice.
Store the granola in an airtight container at room temperature for up to 2 weeks. Serve with yogurt, milk, or as a snack on its own.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 364.1 g | 132% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 161.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2857 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
