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slow cooker granola over yogurt in a white bowl
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5 from 4 votes

Slow Cooker Granola

Slow cooker granola is a one pot recipe for a classic granola that is golden brown and super crunchy. Everything is combined right in the slow cooker - just one dish to clean!
This recipe should be made in a 6-quart slow cooker.
Prep Time10 mins
Cook Time5 hrs
Course: Breakfast
Keyword: easy breakfast recipe, pecan, slow-cooker
Servings: 24 servings
Calories: 202kcal
Author: Jess Smith via Inquiring Chef
Cost: $5.00


  • 6-quart Slow Cooker


  • Nonstick Cooking Spray (or use 1 Tbsp of oil)
  • ½ cup Oil (use any type - I like avocado oil or grapeseed for their more neutral flavor; olive oil or vegetable oil will work as well)
  • ½ cup Honey
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Ground Cinnamon
  • 5 cups Rolled / Old-Fashioned Oats
  • ¼ tsp Kosher Salt
  • 2 cups Chopped Pecans (look for a 2 cup / 8 oz bag of pre-chopped pecans)


  • Spray the inside of the bowl of a slow cooker with nonstick cooking spray (or rub with 1 Tbsp oil).
  • In a small bowl whisk together oil, honey, vanilla, cinnamon, and salt.
  • In the bowl of a slow cooker, combine oats and chopped pecans.
  • Pour liquids over dry ingredients and stir everything until evenly combined.
  • Place two layers of paper towels underneath the slow cooker lid before you close the slow cooker. (The paper towels will absorb moisture that collects on the lid, preventing it from dripping down onto the granola. This will help the granola to crisp up.)
  • Cook the granola on low until evenly golden brown, 4 to 6 hours. Stir the granola well every hour to insure it cooks evenly. (Tips: Every slow cooker is different, so the granola may take anywhere in this range. It may not be super crisp until it cools, but you'll know it's done when all of the oats are evenly golden brown. My KitchenAid slow cooker is known to run cooler than most others on the market, so it takes almost the full 6 hours. To be sure I don't miss stirring it each hour, I set my kitchen timer after each time I stir.)
  • When the granola is evenly golden brown, unplug it and remove the lid. Leave it sitting with the lid off until completely cool, 30 to 60 minutes.
  • Transfer to an airtight container. Granola should be good in an airtight container at temperature for up to 2 weeks.


Quick tip! I always store my granola in the fridge (with the lid) off the day after I make it. This stint in the cold, dry refrigerator insures that any extra moisture evaporates and pretty much guarantees the granola will stay super crunchy for a full 2 weeks.


Calories: 202kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 114mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg