Slow Cooker Granola Recipe

Introduction

This slow cooker granola is a simple and hands-off way to enjoy crunchy, toasted granola without heating up your kitchen. Packed with oats, nuts, and coconut, it’s perfect for breakfast, snacks, or topping your favorite yogurt.

Ingredients

• 4 cups old-fashioned rolled oats
• 2 cups chopped nuts
• 2 cups flaked coconut
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup honey
• 1 cup dried fruit (optional)

Instructions

1. Step 1: Generously coat a large slow cooker with nonstick cooking spray, such as coconut oil spray. Combine the oats, chopped nuts, flaked coconut, and salt in the slow cooker and stir to mix evenly. Melt the coconut oil, then measure the honey on top, pour the mixture over the dry ingredients, and stir until everything is well coated.
2. Step 2: Cover the slow cooker with the lid slightly ajar, leaving a 1- to 2-inch gap for steam to escape. Cook on HIGH for 30 minutes, then stir thoroughly, scraping the sides, bottom, and corners. Continue cooking on HIGH, stirring every 20 to 30 minutes, until the granola turns golden brown, about 2 to 2 1/2 hours. If it browns too quickly, reduce heat to LOW and stir more often.
3. Step 3: Transfer the cooked granola onto a large, rimmed baking sheet and spread it into an even layer. Let it cool completely, stirring occasionally, until crunchy. Once cooled, if desired, mix in dried fruit. Store the granola in an airtight container.

Tips & Variations

• Use your favorite nuts like almonds, walnuts, or pecans to customize flavor and texture.
• If you prefer a sweeter granola, increase honey slightly or add a pinch of cinnamon for extra warmth.
• For a nut-free version, substitute seeds like pumpkin or sunflower seeds in place of nuts.
• Adding dried fruit after cooking keeps it soft and prevents it from burning.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. It can also be frozen for longer storage. To refresh its crunch, toast it briefly in the oven before serving. Avoid storing granola in the fridge, which can introduce moisture and soften it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats are finer and can become mushy during slow cooking. Old-fashioned rolled oats work best to maintain a crunchy texture in this granola.

Why should I leave the slow cooker lid slightly open?

Leaving the lid ajar allows moisture to escape, helping the granola crisp up instead of steaming and becoming soggy.

Slow Cooker Granola Recipe

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★★★★★

4.7 from 139 reviews

This Slow Cooker Granola recipe offers a hands-off way to enjoy a crunchy, wholesome breakfast or snack. With rolled oats, nuts, coconut, and honey gently toasted in your slow cooker, it delivers a golden, toasted granola that’s easy to customize with your favorite dried fruits. Perfect for meal prepping and ideal for those who want the warm, toasted flavors without turning on the oven.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: About 8 cups 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 4 cups old-fashioned rolled oats
• 2 cups chopped nuts
• 2 cups flaked coconut
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup coconut oil (melted)
• 1/2 cup honey

Optional Add-ins

• 1 cup dried fruit (optional)

Instructions

1. Prepare the Slow Cooker: Generously coat a large slow cooker with nonstick cooking spray, preferably coconut oil spray, to prevent sticking during cooking.
2. Combine Dry Ingredients: Add the rolled oats, chopped nuts, flaked coconut, and salt into the slow cooker and stir well to evenly mix these dry ingredients.
3. Add Wet Ingredients: Melt the coconut oil in a measuring cup, then measure and pour the honey on top. Pour this mixture into the slow cooker and stir thoroughly so all ingredients are evenly coated.
4. Cook the Granola: Cover the slow cooker lid slightly askew, leaving a 1- to 2-inch gap to allow steam to escape. Cook on HIGH for 30 minutes, then stir well, scraping the sides, bottom, and corners. Continue cooking on HIGH, stirring every 20 to 30 minutes, until the granola turns a golden brown color, which should take about 2 to 2 1/2 hours. Adjust the temperature to LOW if the granola is browning too quickly or stir more often as needed.
5. Cool and Add Fruit: Once cooked, transfer the granola to a large rimmed baking sheet and spread it out into an even layer. Stir occasionally and allow it to cool completely until crunchy. After cooling, mix in the dried fruit if using.
6. Store: Store the cooled granola in an airtight container to maintain freshness and crunch.

Notes

• Keep a close eye and stir regularly during cooking to prevent burning, especially if your slow cooker runs hot.
• Use a nonstick spray generously to avoid the granola sticking to the slow cooker.
• Add dried fruit only after cooling to prevent sogginess.
• Feel free to swap the nuts and dried fruit for your favorites to customize the flavor.
• This granola stores well for up to two weeks in an airtight container at room temperature.

Keywords: slow cooker granola, homemade granola, easy granola recipe, slow cooker breakfast, toasted oats, healthy snack