Slow Cooker Granola

Save time and money this year by skipping store-bought luxuries and making your own granola. Cooking your favourite granola in the slow cooker is an absolute game changer, resulting in the crunchiest granola you’ve ever tasted! Homemade granola is not only cost-effective but also incredibly easy to make.

Try my melt-and-mix slow cooker recipe: simply mix all the ingredients in a bowl, pour into the slow cooker, and wait for the magic to happen. Enjoy delicious, crunchy granola that’s perfect for breakfast or snacks, all while saving money and savouring the homemade goodness!

granola, muesli, breakfast, brunch, healthy, sweet, oats, nuts, seeds, cinnamon

breakfast, brunch

American

Yield: 1-1.5L

Author: Ange Zahn

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Slow Cooker Granola

Cooking your favourite granola in the slow cooker is an absolute game changer! Your granola will be the most crispiest crunchiest granola you have ever tasted! Making your own homemade granola can save you plenty of time and money and it is so easy to make yourself. Simply mix all the ingredients into a bowl and place in the slow cooker where all the magic happens!

Prep time: 10 MinCook time: 1 H & 10 MInactive time: 3 HourTotal time: 4 H & 20 M

Cook modePrevent screen from turning off

Ingredients

• ¼ cup rice malt syrup/honey/maple syrup
• ¼ cup coconut oil
• 1 teaspoon vanilla
• 2 cups rolled oats
• ½ cup raw nuts, roughly chopped (eg almonds, cashews, walnuts, pecans, hazelnuts)
• ½ cup coconut flakes
• ½ cup seeds (chia seeds, flax seeds, pepitas, sunflower seeds)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Instructions

1. Preheat the slow cooker on high heat whilst you prepare the ingredients.
2. In a small saucepan, melt rice malt syrup, coconut oil and vanilla on low heat.
3. In a large bowl, mix all dry ingredients together.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Pour the granola into the slow cooker. Place a clean tea towel under the lid and set the timer to 1 hour. Stir at 30 minute intervals. If the granola is golden, it is ready. If it is a little blonde, continue for another 10-15 minutes until you are happy with the colour of your granola. Mine often takes 1 hour 10 minutes. But this will depend on your type of slow cooker.
6. Turn the power off the slow cooker and remove the lid. Allow the granola to cool completely in the bowl, stirring occasionally. When the granola has cooled down, it will crisp up nicely and turn a light golden colour.

Notes

• Feel free to use any nuts or seeds you wish in the recipe. 
• Leave nuts out if you can’t eat them.
• Make sure the nuts are raw as they cook in the slow cooker.
• Nuts I often use are: almonds, cashews, pecans or walnuts
• Serve by itself, with milk or topped with yoghurt and fresh fruit
• Store in a large jar or airtight container
• The granola will keep for up to 3 months
• If you like to add dried fruit to your granola, add ½ cup of diced dried fruit at the end of step 6.  

Nutrition Facts

Calories

2425.49

Fat

162.05 g

Sat. Fat

78.42 g

Carbs

206.9 g

Fiber

40.13 g

Net carbs

167.62 g

Sugar

60.39 g

Protein

57.87 g

Sodium

87.34 mg

Cholesterol

0 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

https://www.cookingwithange.com.au/recipes/slow-cooker-granola

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