Making your own granola is a great way make sure that you’re not eating questionable ingredients and it’s so much cheaper than store bought granola. This easy slow cooker granola recipe takes some time, but it’s almost all hand’s off time.
When I make granola, I make a really big batch. As long as it’s stored in an airtight container, it will stay fresh for months.
For this recipe you can use a slow cooker, like a CrockPot, but you will probably want to make a third batch at a time. One thing about modern slow cookers is that there usually isn’t much of a temperature difference between the low setting and the high setting. Because of that, you really need to be watching the granola and give it a stir every 20-30 minutes.
Because of this, I prefer to use a roaster oven with a temperature gauge. It takes a little longer but you don’t have to watch it as closely.
How to use homemade granola
You can use homemade granola for anything you use store-bought granola for. We use it as cold cereal served with milk, dried fruits or dehydrated apple rings, and bananas.
It’s great on with yogurt and fruit as a parfait.
One thing to not about this recipe, is that it’s not very chunky, it’s more like toasted rolled oats. I know some people have a hard time eating granola because it’s chunky and hard, this is not.
- 15 cups rolled oats
- 1 1/2 cups coconut oil
- 1 1/2 cups honey
- 1 tbsp vanilla extract
- 1 tbsp cinnamon.
Mix it all the ingredients together in a slow cooker and cook at 200°F for several hours, until brown and crunchy. Don't put the lid completely on the slow cooker, leave it off center so that the steam will escape. Stir occasionally.
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