Slow Cooker Tropical Coconut Granola

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crockpot tropical coconut granola recipe

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.

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We love all the dried fruits and the crunchy pieces of coconut.

crockpot tropical coconut granola recipe

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.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

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.

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Slow Cooker Tropical Coconut Granola

5 from 3 votes


  • 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!


The granola cooking time varies depending on how hot your crock-pot gets. One of my crock-pots finishes the oatmeal in about an hour, while another one takes almost two hours. When you begin to smell the granola, it’s probably time to stir it again. Use a spatula or large spoon to stir along the edges and the bottom of the crock-pot every 25 minutes. It is possible to burn the granola in the crock-pot if you do not stir it frequently enough or if you do not scrape the sides and bottom each time you stir it. The granola is done when the liquids have been absorbed and the oats look moist, but not wet. It will finish drying out and clump together a bit while it cools on the baking tray.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Did you mean to write oats, almonds and pecans in the first ingredient combo, rather than raisins, almonds & pecans?

  2. Mia Baker says

    I use the base granola with coconut oil, honey and salt…then I go crazy with whatever I want in it. It makes enough for me for at least a week plus plenty for sharing! My favorite so far has been with maca and cinnamon. I put it on the first stir along with dried mango, gojis and diced figs. At the end I put in the flax seeds.
    Its a crowd pleaser for sure! Thank you Mary 🙂5 stars

  3. Mia Baker says

    I use this as my base recipe for granola, which I had never made before. I get a little crazy with cinnamon, maca, dried mango, dried figs, dried ginger and gogjis. It makes enough for me for about a week with plenty to share, and everyone cant get enough!
    Thank you Mary 🙂

  4. Gary Bates says

    Thanks for sharing this recipe. I have a batch going right now and the smell is great. I snuck a taste and it’s so good already. It is getting way too hot to turn my oven on now. Mine obviously will be somewhat modified since this is a great opportunity to use up some of the dried fruit and nuts that I have around the house.
    5 stars