Crock Pot Granola

Crock Pot Granola – a healthy granola recipe with honey, dried fruit, flax seeds and nuts, perfect for breakfast. Also one of the best crock pot recipes for healthy portable snacks that I’ve ever made! 

Homemade granola is simply not one of those things I can make in small quantities. After all, if I’m going to be making something as addictively crispy, rewardingly wholesome, and marvelously munchy as granola, why settle for anything short of a big, beautiful batch? If you share my sentiment, today’s easy granola recipe is for you.

bowls of healthy granola made in a slow cooker

Not only is this crock pot granola the easiest granola recipe I’ve ever made, it’s healthy, won’t require you to turn on the oven, and it feeds a crowd…or in my case, one very enthusiastic granola eater. This slow cooker granola can last several weeks in the pantry and even longer in the freezer, so even if you are making granola for a small household, it’s worth filling the crock pot.

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bowls of healthy clean eating granola with maple syrup, nuts, dried fruit, flax seeds, and roll oats

Crock Pot Granola or “How to Clean Out Your Pantry”

This healthy granola recipe begins with old fashioned oatmeal, then can also be customized to any of your favorite mix-ins. I like to use the recipe to clean out the odds and ends from my pantry:

  • flax seeds
  • nuts
  • dried fruits

For this particular crock pot granola recipe, that pantry stash included pecans, almonds, pepitas, dried apricots, and a dried cherry and cranberry mix.

bowls of rolled oats, nuts, seeds, dried fruits and other ingredients needed to make healthy granola

The wet-ingredient portion of the granola recipe—the ingredients that sweeten and bind the oats, nuts and other goodies—are where I feel most homemade granola recipes go awry. Many call for gobs of oil and refined sugar, which, if you are looking for a healthy granola breakfast or snack, defeats its wholesome purpose.

Instead of refined brown sugar, I used a moderate amount of maple syrup (if you like granola with honey, that works too), and I also employed my other favorite healthy-granola hack: replacing half of the oil with egg whites. It might sound odd, but egg white is an excellent granola-binder, it makes the granola lightly crispy, and gives the granola a protein-boost, too.

uncooked healthy granola recipe ingredients in a crock pot

The Easiest Way to Make Homemade Granola

To make this easy granola recipe, stir everything together right in the slow cooker, leave the lid slightly ajar (critical to ensuring the granola crisps and does not grow soggy), then let cook until it’s toasty and your entire kitchen smells like a giant cinnamon bun.

batch of healthy gluten free granola in a crock pot being stirred with a wooden spoon

You do need to stir the granola every 30 minutes, so this recipe is not entirely hands-off. I also recommend spreading the granola on a baking sheet to cool for maximum crispness.

big bowl of homemade healthy granola made in a slow cooker

In the end, you may find that you still prefer a more classic, oven-baked healthy granola recipe—although pleasantly crunchy, the slow cooker granola did not become quite as crisp as its baked counterparts—but, if you are looking for the simplest way to make a great big batch of homemade granola, this crock pot granola recipe is fun to try, and even more fun to eat!

If you want to take this crock pot granola to the next level, try using it in place of the packaged granola in Becca’s recipe for granola breakfast cookies.

Tools I used to make this healthy granola recipe:

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Crock Pot Granola

The easiest way to make homemade granola! Crock Pot Granola. Simple, healthy recipe with oatmeal, nuts, and maple syrup. The slow cooker does the work.

Yield: 6 cups granola

Prep Time: 5 minutes

Total Time: 3 hours

Ingredients:

  • 4 cups old-fashioned rolled oats (gluten-free if necessary)
  • 1 1/4 cups raw nuts or seeds, such as almonds, walnuts, pecans, or pepitas (I used a little of everything!)
  • 1/4 cup ground flaxseed meal or additional 1/4 cup raw nuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large egg whites, at room temperature (use additional 1/4 cup coconut oil to make vegan)
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup melted, cooled coconut oil or very light olive oil
  • 1 tablespoon pure vanilla extract
  • 1/2 cup dried fruit, chopped into pieces if large (I used low sugar dried cranberries and apricots)

Directions:

  1. Spray the bottom and sides of a 5-quart or larger slow cooker with cooking spray. Place the old fashioned oats, nuts and/or seeds, flaxseed, cinnamon, and salt in the slow cooker and stir to combine.
  2. In a small bowl or large measuring cup, whisk the egg whites until frothy. Add the maple syrup (or honey), coconut oil, and vanilla extract. Stir to combine, then pour over the dry ingredients in the slow cooker and stir with a wooden spoon until the ingredients are evenly moistened.
  3. Cover the slow cooker, leaving the lid slightly askew so that steam can escape. Cook on high (leaving the lid askew) for 2 to 2 1/2 hours, until the nuts are toasted and the granola feels dry to the touch, stirring the granola every 30 minutes. Ensure that you leave the lid askew after each stirring.
  4. Turn off the slow cooker, then stir in the dried fruit. For maximum crispiness, spread the granola out onto a baking sheet to cool completely. The granola will continue to crisp as it cools. You can also let it cool in the slow cooker, but it will not be as crisp. Enjoy!
  • Store leftover slow cooker granola in an airtight container at room temperature for 2 weeks. The granola will lose some freshness over time, but will still be yummy.
  • To freeze, place the granola in an airtight container and press a sheet of plastic wrap over the top. The less air, the better! Freeze for up to 3 months and let thaw overnight. The dried fruit will become somewhat tough in the freezer, so consider adding it afterwards if this bothers you.
All images and text ©Erin Clarke/Well Plated.

Nutrition Facts

Serving Size: 1/2 cup

  • Amount Per Serving:
  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 58mg
  • Carbohydrates: 37g
  • Fiber: 6g
  • Sugar: 16g
  • Protein: 8g

Nutrition Information

Serving Size: 1/2 cup

  • Amount Per Serving:
  • Calories: 280 Calories
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 58mg
  • Carbohydrates: 37g
  • Fiber: 6g
  • Sugar: 16g
  • Protein: 8g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

14 comments

  1. Hey! Is there any way to make this without the egg whites?
    Thanks! -Savanna McCraw

  2. This is pretty simple and I can’t wait to try one on my own. Perfect recipe for my morning routine!

  3. Yum! This recipe has all of my favorite ingredients from my breakfast bars recipe that I modified from your basic breakfast bars recipe.

  4. I already make a crock pot granola which is similar to this, but I like the idea of the egg whites and using up what I happen to have around the house (including things like dried cranberries that would otherwise sit forever).  I think I need to make some of this as soon as I get home to my regular kitchen…

  5. Thanks for sharing this recipe! I would have never thought to do granola in the crockpot. I’m excited to test this out!

  6. This looks delicious! I love coconut in my granola any reason coconut chips wouldn’t work in this recipe?

  7. I love this granola recipe. I’ve had several of my friends ask me for the recipe. I’ve been using it for a year and haven’t even wanted to look for a different one. I love the taste of coconut, but I hate chewing dried pieces of it, so the addition of coconut oil is perfect! Thanks for sharing.

    Rating: 5
    • P.S. I’ve also found that if it’s not quiet as crunchy as I’m in the mood for, I can throw it in the dehydrator for an hour or so. With the combo of the crock pot and the dehydrator I get the flavor mixing and the crunchiness without heating up the kitchen. :)

    • Jessica, I’m so glad to hear this recipe was a winner for you! Thanks so much for taking the time to leave this awesome review!

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