Slow Cooker Granola

One thing I’ve missed from time to time is granola, but now there are just too many things I’d have to remove from my favorites to make it worth trying. This recipe showed up in an e-mail less than a week ago and I’m already making a second batch, this time a double batch. My husband kept snacking on it, the suddenly picky and stubborn three year old loved it (once of course), and I ate it for breakfast with a few Enjoy Life chocolate chips and a spoon of peanut butter stirred in. I’m going to use some of this batch to make peanut butter balls in the freezer and tell my son it’s a cookie. If he won’t eat that, more for me! This recipe is basically a base you add to as there isn’t a ton of flavor.

A few of things to note:

  • my husband hates even the word cinnamon so it wasn’t added to this recipe,
  • we used plain roasted peanuts and pure maple syrup,
  • for the first batch I used extra virgin olive oil and some of the granola burned and stained my white crock so I’m trying canola this time,
  • PAM for baking apparently doesn’t work for greasing a slow cooker

The original recipe: How To Make Crunchy Granola In The Slow Cooker

The modified recipe, which is how I made it the first time and my gut liked it, is below:

How To Make Granola in the Slow Cooker

Makes about 5 cups

What You Need

Cooking spray for greasing the slow cooker
4 cups old-fashioned rolled oats
1 cup roasted peanuts
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup olive oil
1/2 cup maple syrup
1 tablespoon vanilla extract


  1. Prep the slow cooker: Spray the bottom and sides of the slow-cooker bowl with cooking spray, or coat with olive or coconut oil.
  2. Combine the dry ingredients in the slow cooker: Place the oats, nuts/seeds, brown sugar, cinnamon, and salt in the bowl of the slow cooker and stir until well-combined.
  3. Stir in the wet ingredients: Add the oil, liquid sweetener, and vanilla extract, and stir until the dry ingredients are fully coated.
  4. Partially cover the slow cooker: Fit the lid onto the slow cooker, keeping it slightly askew to allow for air flow and moisture to escape. (Keeping the slow cooker only partially covered is essential for crunchier granola.)
  5. Cook the granola: Set the slow cooker to high and cook, stirring every 30 minutes, until toasted and golden-brown, about 2 to 2 1/2 hours total. Make sure the lid is placed back on askew after each stirring.

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