Maple Almond Slow Cooker Granola

Feel free to customize the flavors. For example, substitute dried blueberries for the cranberries, ore use rains instead of dates. If your family doesn’t like coconut, omit it. The nice thing about making the granola in the slow cooker is that you don’t have to worry about burning it.
Servings 16
Author Debi


  • 5 cups old-fashioned oats
  • 1 cup sliced almonds
  • ¾ cup dried cranberries
  • ¾ cup shredded coconut
  • ½ cup chopped dates
  • ½ cup sesame seeds
  • 2/3 cup pure maple syrup
  • ¼ cup canola oil
  • ¼ teaspoon ground cinnamon
  • pinch of salt


  1. Combine all ingredients in a large bowl, and stir to combine. Place mixture in a lightly oiled 4-quart slow cooker, and cook on high for 1 ½ hours, uncovered, stirring occasionally.
  2. Reduce heat to low and cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp and dry.
  3. Spread the granola on a baking sheet to cool completely. Store in airtight jars. Store up to 2 weeks at room temperature. Serve with milk as a cereal, or top yogurt or ice cream with granola.

Recipe Notes

Makes about 8 cups