My mind has been blown by this slow-cooker granola. Homemade granola made in the slow cooker is so easy, I made two different batches yesterday! This is something special.
Slow Cooker Granola
Warm and soft when it first finishes cooking, or crunchy after it cools, either way, it is unforgettable. Slightly sweet, a little bit salty, the best part about making your own granola is that it’s infinitely adjustable. Use the ingredients and flavors that you love best.
When I ran across this method for making granola in the crock-pot, I think my jaw actually dropped. (Thanks so much, Kristen!) This recipe is gently adapted from and with thanks to Dine and Dish.
I had no idea that it was even possible to make granola in a slow cooker and to be honest, I was a bit skeptical that it would work. I’m grinning as I type this because it did work and it was perfect.
We snacked on this granola all day yesterday. I made a second batch last night, just because it was so easy! I haven’t stopped grinning over this yet.
After burning countless batches of granola in the oven over the past few years, I love that I don’t have to pay close attention with this method! This is the easiest granola I have ever made.
Kitchen Tip: I use this slow cooker to make this granola.
Slow Cooker Granola Ingredients
- old-fashioned rolled oats
- slivered almonds or chopped pecans
- kosher salt
- honey
- coconut oil or butter
- chunky peanut butter
- cinnamon
- vanilla
- raisins or craisins
How To Make Granola In The Crock-Pot
- Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt.
- In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)
- Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. (I use a wooden chopstick for this – as pictured below.) Cook on HIGH for about 2 hours, stirring every 30 minutes. Stir in the dried fruit right at the end.
- Spread the granola across a large baking sheet and let it cool before transferring to an airtight container.
I’ve used both coconut oil and butter to make this granola. Refined coconut oil won’t add any coconut flavor at all. Both work well and taste great.
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.
How to Choose a Slow Cooker
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.
Check out all of our Oatmeal Recipes and here are some more granola recipes you might like:
Honey Almond Granola by Tried and Tasty
Slow-Cooker Tropical Coconut Granola by Barefeet In The Kitchen
Pistachio Cardamom Granola by The View from Great Island
Peanut Butter Chocolate Chip Granola {In The Crock-Pot} by Barefeet In The Kitchen
Chunky Homemade Granola by The Baker Mama
How To Make Granola In The Crock-Pot
Ingredients
- 5 cups old-fashioned rolled oats
- ½ cup slivered almonds OR ¾ cup chopped pecans
- ¼ teaspoon kosher salt
- ⅔ cup honey
- ⅓ cup coconut oil or butter *
- ½ cup chunky peanut butter
- 2 teaspoons cinnamon
- 1 tablespoon vanilla
- 1 cup raisins or craisins I used a combination of both
Instructions
- Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt.
- In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon, and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)
- Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. (I use a wooden chopstick for this, as pictured in the post.) Cook on HIGH for about 2 hours, stirring every 30 minutes. Stir in the dried fruit right at the end.
- Spread the granola across a large baking sheet and let it cool before transferring to an airtight container. Enjoy!
Notes
Nutrition
{recipe originally published 2-5-2014 – notes and photos updated 3/30/22}
kathy says
What size crock pot do you use? I am wondering if this quantity will work in my 3 quart crock.
Thanks,
Kathy
Mary Younkin says
This should work fine in a 3 qt crock-pot, Kathy.
Melody Lynch says
This was very dry. Very disappointed 🙁
Mary Younkin says
It was dry when it finished cooking, Melody? It’s granola, so it should dry out as it cooks.
Felix Alman says
These recipes are Devine, don’t just ignore it just give it a try, you won’t regret it.👍👏👏👏👍
Charlotte Buschur says
What could I use instead of peanut butter? Any and all ideas welcome!!
Mary Younkin says
You can use an alternate nut-butter, Charlotte.
Sonja says
Great idea for making granola! In the nutrition section, what is the serving size ?
Sonja
Mary Younkin says
Serving size is about 1/2 cup.
Kris Marie says
Hi Mary, can I leave out the peanut butter? I’d rather add flaked coconut instead, when should I add the coconut? Thank you, cannot wait to make this!
Mary Younkin says
You can certainly add coconut to the granola, but it won’t be an even swap for the peanut butter. If you remove the peanut butter, you won’t have nearly enough liquid to make the granola.
Rita says
I wasn’t a fan of this recipe. I didn’t like the peanut butter and honey flavor of it. I would like to try it with maple syrup instead of honey but what could I substitute the peanut butter with?
Mary Younkin says
Any alternative nut butter should work, Rita. Maple syrup works great too. And if you aren’t aiming for a “healthier” option, cookie butter would work deliciously.