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name12 Tomatoes
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nameSlow Cooker Granola
descriptionEasy, foolproof homemade granola, right out of your crockpot.
urlhttps://12tomatoes.com/slow-cooker-granola
inLanguageen-US
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Ingredients
  • 4 cups rolled oats
  • 1 cup nuts and/or seeds (or a combination)
  • 1 cup flaked coconut
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
Preparation
  1. Coat the insert of your slow cooker with nonstick spray.
  2. Add oats, nuts or seeds, coconut, and salt to slow cooker and stir to combine.
  3. Melt coconut oil, then pour into slow cooker, followed by honey and vanilla. Stir until ingredients are well coated.
  4. Cover slow cooker so that the lid is slightly askew, leaving a 1-inch to 2-inch gap. Cook on high for 30 minutes, and then stir well, making sure that no granola is sticking to the sides.
  5. Keep cooking until granola is golden, 2 to 2 1/2 hours, stirring every 20 to 30 minutes.
  6. When cooking time is up, spread granola out on a large sheet pan and let sit until cool, stirring occasionally, so that granola stays crispy.
  7. Store in an airtight container for up to one month.
Easy, foolproof homemade granola, right out of your crockpot.
Course: Breakfast
Diet(s): Vegetarian, Vegetarian

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Slow Cooker Granola

Easy, foolproof homemade granola, right out of your crockpot.

Slow Cooker Granola

5 from 1 votes
Servings: Yields about 6 cups
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 cups rolled oats
  • 1 cup nuts and/or seeds (or a combination)
  • 1 cup flaked coconut
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup honey

Preparation

  1. Coat the insert of your slow cooker with nonstick spray.
  2. Add oats, nuts or seeds, coconut, and salt to slow cooker and stir to combine.
  3. Melt coconut oil, then pour into slow cooker, followed by honey and vanilla. Stir until ingredients are well coated.
  4. Cover slow cooker so that the lid is slightly askew, leaving a 1-inch to 2-inch gap. Cook on high for 30 minutes, and then stir well, making sure that no granola is sticking to the sides.
  5. Keep cooking until granola is golden, 2 to 2 1/2 hours, stirring every 20 to 30 minutes.
  6. When cooking time is up, spread granola out on a large sheet pan and let sit until cool, stirring occasionally, so that granola stays crispy.
  7. Store in an airtight container for up to one month.