Chewy pieces of dried fruit are tossed with almonds, pecans, coconut and sweetly spiced oats to make this tropical flavored granola. A couple months ago, I made granola in the crockpot for the first time and it was a total game-changer for me.
No longer would I need to closely watch the oven and potentially burn the batch when I wanted to make granola. This is almost ridiculously easy and I make a fresh batch at least once a week.
Combined with a scoop of homemade yogurt and some chopped fruit, this is the easiest breakfast we eat these days. I play with different flavor combinations almost every time I make granola and this is one of our new favorites.
We love all the dried fruits and the crunchy pieces of coconut.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Check out all of our Oatmeal Recipes!
Slow Cooker Tropical Coconut Granola
- 5 cups old fashioned oats
- 1 cup sliced almonds
- ½ cup chopped pecans
- ¾ cup honey
- ½ cup coconut oil melted
- ¼ teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ cup roasted or dried coconut *
- ½ cup dried cherries
- ½ cup sultanas or golden raisins
- ½ cup dried or dehydrated pineapple preferably unsweetened
- * Regular sweetened or unsweetened coconut will work fine in this as well. If you are able to find dried or roasted coconut give it a try. I buy roasted coconut at Trader Joe’s and we all love it.
- Set a crock-pot to HIGH and lightly grease it with about a teaspoon of coconut oil. Combine the oats, almonds, and pecans in the crock-pot. Stir together the warm coconut oil, honey, salt and ginger. Pour over the oats and nuts in the crockpot and stir to coat thoroughly. Cover with the lid, leave it slightly vented. (I place a chopstick across the top of the crock-pot and set the lid over that.)
- Cook on high for 60-90 minutes, stirring and scraping the sides and bottom of the crock-pot every 20-25 minutes. Stir in the coconut and dried fruit and then spread the granola across a large baking sheet. (I like to line the sheet with a silpat mat or parchment, just to make it easier to pick up and pour into a container when it cools.) When the granola has cooled, transfer it to an airtight container. It should keep nicely for at least 2 weeks. Enjoy!