Slow Cooker Granola

4.95 from 19 votes
↓ Jump to Recipe 11

This post may contain affiliate links | disclosure policy

This Crock-Pot granola recipe is easy! Just sprinkle spices over old-fashioned oats and combine them with maple syrup, dried fruit, nuts, and seeds. Let the slow cooker do all the work to create a tasty snack.

How to make granola in a slow cooker.

The slow cooker is not just for savory meals. This handy device can also make some incredible snacks. If you’re a fan of meal-prepping breakfast or just crave a big batch of homemade granola, you’ll love this grab-n-go treat or topping for yogurt.

I use warm spices like cinnamon, nutmeg, and ginger for flavor in this recipe. Each serving also contains oats, nuts, maple syrup, coconut oil, and superfoods for extra nutritional benefits. All you need to do is drop in the ingredients and stir occasionally.

How to make granola in a slow cooker

Spices, nuts, oats, and chia seeds placed in a Crock-Pot.

The moderate heat and prolonged cook time crystalize the sugar and create crispy oats flakes. I use a 6-quart Crock-Pot and add all the ingredients except the coconut flakes and cranberries. It’s important to stir every 30 minutes for evenly coating and cooking.

The lid is also kept slightly open to allow steam to escape and to prevent the grains from getting soggy. Once the cooking time is complete, about 2 hours on high setting, spread the mixture on a sheet pan and cool completely to solidify the sugars.

Oat selection is key

The types of oats you choose can affect the final texture of the product. In this case, old-fashioned rolled oats are my favorite choice. The grains are partially cooked, whole flat pieces with an oval shape.

Their sturdy structure ensures a crispness that won’t absorb moisture too quickly when combined with wet ingredients. Varieties like instant oats will get soggy and clumpy.

Cooling granola on a sheet pan after cooking it in a crock-pot.

Boost the nutrition

Superfoods are nutrient-rich ingredients that are considered to be especially beneficial for well-being. I chose chia seeds, oats, dried cranberries, cinnamon, sunflower seeds, and almonds for this recipe. Collectively they provide extra fiber, omega-3 fatty acids, protein, plus healthy saturated fat from coconut oil, vitamins, and minerals.

Let the air escape from the crock-pot

Usually, I would never tell you to take the lid off when using a slow cooker, but not this time. You need to allow the hot steam generated inside the pot to escape, or you’ll end up with oatmeal instead of crunchy granola. Put the cover on, but leave it ajar about ¼ to 1/2-inch on one side throughout the entire cook time.

Wooden spoon adding granola to a bowl.

Stir and let it cool

About every 30 minutes, check and stir the granola mixture. This will ensure even cooking and minimize portions from getting burnt if stuck to the sides of the pot for too long.

Once the granola feels dry and crisp, scoop a single layer on a baking sheet until no longer warm. The cooling process enhances the crunch factor. Afterward, transfer to an air-tight container. If the granola is left out too long it can pick up moisture in the air.

Comparing cooking methods

Each has its unique advantages, but all yield a delicious product. It just depends on the equipment you have and the amount of time you want to dedicate.

  • Baked Granola: Cooks the oat mixture at moderate heat, about 325ºF (163ºC), for just under an hour with little or no stirring for larger clusters. The only downside is that it requires the most energy to prepare.
  • Stovetop Granola: By far the quickest method, just 10 minutes to cook. The only setback is you may be limited to the amount you can make at one time due to pan size. One to two cups of oats max.
  • Slow Cooker Granola: (This Recipe) Made all in one pot, uses minimal energy, and can make an enormous amount, but it takes about double the time and more stirring.

Different ways to use granola

  • Use it as a topping for yogurt parfaits or acai bowls.
  • Add it to popsicles for more fiber and flavor in each serving.
  • Sprinkle on top of fluffy pancakes for some crunch.
  • Make desserts with cooked fruit (apples, peaches, pineapples) topped with granola.
Homemade slow cooker granola recipe in a wooden bowl.

Recipe Science

Perfecting ingredient ratios

Use a ratio of about five parts of dry ingredients to one part of wet. For example, 4 cups oats, 1 cup nuts/seeds, plus ½ cup oil, and ½ cup maple syrup or honey. When scaling the recipe up or down, use around the same amount of dry (oats, nuts, seeds) to liquid (oil and sweetener).

Slow Cooker Granola

Make granola in the slow cooker! Just sprinkle some spices over old-fashioned oats and combine with maple syrup, dried fruit, nuts, and seeds.
4.95 from 19 votes
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings 18 servings
Course Snack
Cuisine American


  • 4 cups old fashioned rolled oats
  • 1 cup nuts, pecans, almonds, walnuts or a combination
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon nutmeg, ground
  • ¼ teaspoon ginger, ground
  • ½ teaspoon kosher salt
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla extract, or vanilla bean paste
  • ½ cup pure maple syrup, or honey
  • ¼ cup coconut flakes
  • ½ cup dried cranberries


  • Grease the Pot – Coat the sides and bottom of a 6-quart or larger-sized slow cooker with cooking spray, vegetable oil, or coconut oil.
  • Add the Dry Ingredients – Add oats, pecans, sunflower seeds, chia seeds, cinnamon, nutmeg, ginger, and salt and stir to combine.
  • Add the Wet Ingredients – In a medium-sized bowl, whisk together maple syrup, melted coconut oil, and vanilla. Pour it into the slow cooker and stir until evenly combined.
  • Cover with Lid – Place the lid on the slow cooker with it slightly ajar to allow steam to escape, about a ¼-inch opening, for the entire duration of cooking. If you do not do this, the steam will not escape and make the granola soggy.
  • Slow Cook the Granola – Cook on the high setting for 2 to 2 ½ hours, stirring every 30 minutes and leaving the lid ajar. The granola should feel dry when touched, and the nuts will be toasted and crunchy. At the end of cooking, add in coconut flakes and cranberries, and stir to combine.
  • Let it Cool – Transfer the mixture to a sheet pan and allow it to cool completely then transfer it to an airtight container.


  • Recipe Yield: 9 cups
  • Serving Size: ½ cup
  • Storing: Store in an airtight container for two weeks, or freeze in resealable bags for up to 3 months. Make sure to defrost before serving.
  • Substitutions: Grapeseed or light olive oil can be substituted for coconut oil. Any dried fruit can be substituted for the cranberries like blueberries, apricot, mango, or chopped figs. If desired, you can use gluten-free old-fashioned rolled oats.

Nutrition Facts

Serves: 18 servings
Calories 234kcal (12%)Carbohydrates 25g (8%)Protein 5g (10%)Fat 14g (22%)Saturated Fat 7g (35%)Sodium 69mg (3%)Potassium 161mg (5%)Fiber 4g (16%)Sugar 8g (9%)Calcium 42mg (4%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

11 Comments Leave a comment or review

    • Jessica Gavin says

      Hi Linda- the coconut oil acts the same as vegetable oil, the prevent sticking and helping to crisp the granola. You can use what you have on hand!

  1. Carrie says

    This is a fabulous idea! I halved the amounts since I have a small slow cooker. It’s cooling right now and smells great!

  2. Megan says

    Amazing! I would never have thought to do granola in the crockpot, but it worked beautifully. So nice when making granola in the summer. I made mine with chopped almonds and added some flax meal and hemp seeds.

    • Jessica Gavin says

      You’re welcome Alanya! I recently got an instant pot so I’ll have to look into if that is a possibility to make granola 🙂

  3. allison says

    This is such a great idea. I love granola but hate turning my oven on. I’m definitely going to try this recipe. Thank you for the share.