Slow Cooker Granola is crunchy, golden, and delicious, combining oats, nuts, coconut, coconut oil, and honey in the crock pot for an effortless, wholesome treat!
Generously coat a large slow cooker with nonstick cooking spray (I prefer coconut oil spray). Place the oats, nuts, coconut, and salt in the slow cooker; stir to combine. Melt the coconut oil in a measuring cup then measure the honey on top. Pour into the slow cooker and stir until all of the ingredients are evenly coated.
Cover the slow cooker so that the lid is askew, leaving a 1- to 2-inch gap. Cook on HIGH for 30 minutes; stir well, making sure that all of the granola is scraped from the sides, bottom, and corners of the slow cooker. Continue cooking, stirring well every 20 to 30 minutes, until the granola is golden brown, for a total of 2 to 2 ½ hours. (If the granola is getting too dark too fast, you may need to turn your slow cooker down to LOW and/or stir more frequently.)
Once the granola is done, transfer it to a large, rimmed baking sheet and spread into an even layer. Allow to cool, stirring occasionally, until crunchy and completely cool. If desired, mix in dried fruit. Store in an airtight container.
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Notes
You may use your favorite type of nut or combo of nuts. I like a combo of chopped pecans, sliced almonds, and cashew pieces.
The coconut you use should not be too finely shredded or it may burn...larger flakes or chips are preferred.
Feel free to substitute your favorite neutral oil for the coconut oil, such as sunflower, safflower, or even a light, neutral-flavored olive oil.
Measuring the honey in the same measuring cup that the oil was just measured in allows it to slip out more easily.
The granola is done when it's golden brown. However, it will not turn crunchy until it has a chance to fully cool on the sheet pan.