Crockpot Granola
Crockpot granola recipes are the easy way to make crunchy, clustery granola without babysitting a baking sheet in the oven. Oats, nuts and seeds toast gently in the slow cooker with honey, coconut oil and cinnamon. A final stretch on a sheet pan gives you crisp clusters.
Crockpot Granola
Course: BreakfastDifficulty: Easy12
servings10
minutes2
hours30
minutesOats, almonds and pecans toast in a honey and coconut oil glaze with the lid vented. Cool it on a pan to harden into clusters.
Ingredients
4 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup chopped pecans
1/2 cup unsweetened shredded coconut
1/4 cup pumpkin seeds
1/2 cup honey or maple syrup
1/3 cup coconut oil, melted
1/4 cup light brown sugar, packed
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
1 cup dried cranberries or raisins
Nonstick spray, for the crock
Directions
- Spray a 6-quart slow cooker well with nonstick spray, including the sides.
- Add the oats, almonds, pecans, coconut and pumpkin seeds to the crock.
- Whisk the honey, coconut oil, brown sugar, cinnamon, vanilla and salt in a bowl until combined.
- Pour the liquid over the oat mixture and stir until everything is evenly coated.
- Place a clean kitchen towel over the top of the crock and set the lid on it, or prop the lid open with a wooden spoon. This lets steam escape.
- Cook on LOW for 2 to 2.5 hours, stirring every 30 minutes and scraping the sides.
- The granola is ready when it smells toasty and looks golden. It will still feel a little soft.
- Line a sheet pan with parchment and spread the granola in a thin, even layer.
- Press it down lightly and let it cool for 1 hour without touching it, until crisp.
- Break it into clusters and stir in the dried cranberries.
Notes
- Use any nuts and seeds you like, keeping the total at about 2.5 cups. Skip the dried fruit until after cooling so it stays chewy. Store in an airtight jar at room temperature for up to 2 weeks. Serve it over yogurt, with milk or by the handful.
Why the slow cooker makes good granola
Granola burns easily in the oven, mostly around the edges of the pan, and it needs stirring at just the wrong moment. The slow cooker heats from all sides at a low temperature, so the oats toast evenly and the honey caramelizes without scorching.
The trick is steam. Left sealed, the pot would steam the oats into mush. A towel under the lid, or a propped lid, lets moisture out so the oats dry and turn crisp.
The result tastes like the expensive granola from the store, with a cost closer to a bag of oats.
Ingredient notes for crunchy granola
Old-fashioned rolled oats: They hold up to the long toast and give good clusters. Quick oats go soft, and steel-cut oats stay hard.
Honey or maple syrup: Either binds the clusters. Honey makes slightly chewier granola, and maple gives a deeper flavor.
Coconut oil: It melts into the sweetener and coats every oat. Neutral oil works if you do not like the coconut note.
Nuts and seeds: Almonds and pecans are classic, but walnuts, cashews and sunflower seeds all work. Chop big pieces so they do not stand out.
Salt: A half teaspoon lifts the sweetness. Do not skip it.
Shredded coconut: Use unsweetened. It toasts golden in the pot and adds a nutty sweetness without extra sugar.
Cinnamon and vanilla: Use real vanilla extract and a fresh jar of cinnamon. Old spices taste like dust once they are toasted.
Tips for big, crisp clusters
Vent the lid: This is the step that decides whether you get granola or oatmeal. Keep a towel or a spoon handle in the gap the whole cook.
Press and wait: Pack the hot granola onto the pan, then leave it alone for an hour. Breaking it up while warm gives you crumbs, not clusters.
Most common mistake: Adding dried fruit too early. It turns hard and burnt in the slow cooker, so stir it in after the granola has cooled.
Stir from the edges: The granola around the sides of the crock cooks first. Scraping those pieces into the center keeps the batch even.
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Swaps and variations
For a chocolate version, stir in chocolate chips once the granola is completely cool. Pumpkin pie spice replaces the cinnamon for a fall twist, and a spoonful of peanut butter in the liquid makes a nutty batch. To cut the sugar, use a quarter cup less honey and add an extra egg white for clusters.
One swap that does not work is replacing the oil with applesauce. The granola will not crisp, because the moisture stays in the oats.
Add a tablespoon of chia seeds or flaxseed for extra fiber. They go in with the oats and disappear into the clusters.
For a tropical version, use macadamia nuts and add chopped dried mango after cooling.
What to serve with granola
Spoon it over Greek yogurt with fresh berries or into a bowl of cold milk. It is also good sprinkled on baked apples, ice cream or a smoothie bowl for crunch.
A small bag of granola also makes a nice gift, tied with twine and a handwritten tag.
Storing granola
Keep the cooled granola in an airtight jar on the counter for up to 2 weeks. Do not store it warm, as the trapped steam will soften it.
For longer storage, freeze it in a zip bag for up to 3 months. It thaws in minutes, and a few minutes on a 300°F pan will re-crisp any batch that has gone soft.
If the clusters seem too fragile, press the granola harder against the parchment next time and wait a full hour before touching.
A jar on the counter makes a good snack for kids, and a small handful on yogurt is a good breakfast.
Crockpot Granola at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 12 servings
- Ingredients: 13, led by old-fashioned rolled oats, sliced almonds, chopped pecans, unsweetened shredded coconut
Tips for Crockpot Granola
Use any nuts and seeds you like, keeping the total at about 2.5 cups. Skip the dried fruit until after cooling so it stays chewy. Store in an airtight jar at room temperature for up to 2 weeks. Serve it over yogurt, with milk or by the handful.
Crockpot Granola FAQ
How long does Crockpot Granola take?
Crockpot Granola takes 2 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Crockpot Granola serve?
This recipe makes 12 servings.
What do I need to make Crockpot Granola?
13 ingredients, led by old-fashioned rolled oats, sliced almonds, chopped pecans, unsweetened shredded coconut. Amounts are in the recipe card above.
