Slow Cooker Granola

square crop looking into a glass mason jar filled with granola.

5 from 2 votes

This Maple Almond Slow Cooker Granola is an easy, hands-off way to make homemade granola without turning on the oven. Using a slow cooker allows the oats and nuts to toast and evenly, creating a rich, nutty flavor with minimal effort.

Course Breakfast

Cuisine American

Keyword almond, crock pot, granola, maple, slow cooker

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings servings

Calories 263kcal

Author Debi

Equipment

Slow Cooker

Ingredients

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
1/3 cup pure maple syrup
¼ cup oil
¼ teaspoon ground cinnamon
pinch of salt

Instructions

Combine all ingredients in a large bowl, and stir to combine. Place mixture in a lightly oiled 4-quart or larger slow cooker, and cook on HIGH for1 ½ hours, uncovered, stirring occasionally to prevent burning.
Reduce heat to LOW and continue cooking, uncovered, for 1 ½ to 2 hours,stirring occasionally, until the granola is dry and lightly toasted.
Spread the granola on a parchment paper lined baking sheet to cool completely.

Notes

Makes about 8 cups. Serving size ½ cup, making this about 16-18 servings. If you prefer a lighter portion (especially when using it as a yogurt topping), you could go with ⅓ cup servings, yielding closer to 24 servings.

I changed the amount of maple syrup from 2/3 cup in the original recipe to 1/3 cup in this version. I actually like it better with less sweetness, but feel free to use 2/3 cup if you prefer.

Store in airtight containers or jars at room temperature for up to 2 weeks.

Serve with milk as a cereal, or top yogurt or ice cream with granola.

The dates and cranberries come out nice and chewy after being in the slow cooker. If you prefer soft fruit, leave it out while cooking, and simply add it in after the granola has cooled.

Nutrition