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Slow Cooker Granola Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 24 servings
  • Category: Breakfast
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Slow Cooker Granola recipe offers a hands-off way to make perfectly toasted, crunchy granola with minimal effort. Combining rolled oats, chopped pecans, honey, and warm spices, this granola is cooked low and slow to golden perfection in a slow cooker. With just a few simple ingredients and periodic stirring, you get a deliciously crisp, homemade granola that’s perfect for breakfast or snacking.

Ingredients

Granola Mixture

  • 5 cups Rolled / Old-Fashioned Oats
  • 2 cups Chopped Pecans (pre-chopped, about 8 oz)
  • 1/4 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Cinnamon

Wet Ingredients

  • 1/2 cup Oil
  • 1/2 cup Honey
  • 1 teaspoon Pure Vanilla Extract

For Slow Cooker Preparation

  • Nonstick Cooking Spray (or 1 tablespoon oil for greasing)

Instructions

  1. Prepare Slow Cooker: Spray the inside of the slow cooker bowl with nonstick cooking spray or rub it with 1 tablespoon of oil to prevent sticking.
  2. Mix Wet Ingredients: In a small bowl, whisk together the oil, honey, vanilla extract, ground cinnamon, and kosher salt until fully combined and smooth.
  3. Combine Dry Ingredients: Add rolled oats and chopped pecans to the slow cooker bowl, mixing them evenly.
  4. Add Wet to Dry: Pour the wet mixture over the oats and pecans, stirring thoroughly so all ingredients are evenly coated.
  5. Prepare Lid Moisture Absorber: Place two layers of paper towels underneath the slow cooker lid before closing it. This step helps absorb excess moisture to keep the granola crispy.
  6. Cook Granola: Cook on the low setting for 4 to 6 hours, stirring the granola every hour to ensure even browning and crisping. The granola is done when all oats turn evenly golden brown. Depending on your slow cooker’s heat level, cooking time may vary. It will crisp up more as it cools.
  7. Cool Granola: Once golden, unplug the slow cooker and remove the lid. Let the granola sit with the lid off for 30 to 60 minutes to cool completely and further crisp.
  8. Store: Transfer the cooled granola to an airtight container. It will stay fresh at room temperature for up to two weeks.

Notes

  • Using paper towels under the lid is key to absorbing moisture and achieving crisp granola.
  • Stirring hourly ensures even cooking and prevents burning or uneven browning.
  • Slow cooker temperatures vary, so watch closely near the 4-hour mark and adjust accordingly.
  • This granola can be customized with different nuts or add-ins like dried fruit added after cooking.
  • Store granola in an airtight container at room temperature for best texture and freshness up to two weeks.

Find it online: https://suerecipe.com/slow-cooker-granola-recipe/