Slow Cooker Granola with Apples and Cinnamon

Name: Slow Cooker Granola with Apples and Cinnamon
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups (270 g) old-fashioned rolled oats; 1½ cups (150 g) raw pecans, coarsely chopped; 2 whole (350 g) medium apples (Granny Smith or Honeycrisp), peeled, cored, and finely diced; ½ cup (170 g) raw honey; 3 tablespoons (45 ml) virgin coconut oil; 2 teaspoons (5 g) ground cinnamon; ¼ teaspoon (1½ g) kosher salt; 1 teaspoon (5 ml) pure vanilla extract; ½ cup (60 g) dried cranberries (unsweetened) (optional)

From the MyKitchenBank Kitchen

Warm, toasted granola made entirely in the slow cooker with sweet apples, pecans, and cinnamon. No stovetop required—just stir occasionally and let gentle heat transform oats and nuts into golden, crunchy clusters. Perfect for breakfast with yogurt or milk, or as a snack straight from the jar.

Prep: 10 min
Cook: 1 hr 30 min
Wait: 20 min
Total: 2 hr
Makes: About 5 cups (1.2 liters) granola

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Steps

Before you start

Line your slow cooker with parchment paper for easy removal and cleanup
Have all ingredients measured and ready before starting
Ensure your slow cooker has a removable ceramic insert (not a fixed heating base)

1
Line and combine
- Line the removable ceramic insert of your slow cooker with parchment paper.
- In a large bowl, whisk together rolled oats, chopped pecans, diced apples, honey, coconut oil, ground cinnamon, salt, and vanilla extract until every oat is coated and the mixture is evenly moistened.
- The mixture should feel wet but not soggy—all ingredients visible and separate.
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Ready when: mixture is evenly moistened and all oats are coated
Tip: Combine in a separate bowl first so you can spread the mixture evenly in the slow cooker without lumps.
2
Transfer to slow cooker
- Pour the oat mixture into the prepared slow cooker insert, spreading it in an even layer.
- Cover with the slow cooker lid.
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Ready when: mixture spreads easily and is level
Tip: An even, thin layer toasts more evenly than a thick pile.
3
Cook on low heat
- Cook on LOW for 1.5 hours (90 minutes), stirring every 20–25 minutes with a wooden spoon or heatproof spatula.
- Stir from the edges toward the center, breaking up any clumps and moving the darker, toasted bits from the perimeter to the middle so everything toasts evenly.
- After 1.5 hours total, the granola should smell fragrant and nutty, and the oats should be golden and beginning to crisp at the edges.
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Ready when: oats are golden and nutty-smelling; edges are darker and beginning to crisp
Tip: Stir frequently to prevent the edges from browning too fast or unevenly. Low heat is essential—high heat will scorch the mixture and make it bitter.
4
Cool in slow cooker
- Turn off the slow cooker, remove the lid, and let the granola rest inside for 10 minutes.
- The residual heat will continue to crisp and dry the granola.
- The mixture should still feel slightly warm and very fragrant.
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Ready when: granola is warm but no longer steaming; smells intensely of cinnamon and pecans
Tip: Do not skip this resting time—it allows moisture to evaporate and clusters to set.
5
Transfer to sheet
- Carefully lift the parchment-lined granola out of the slow cooker insert and spread it on a large baking sheet or cooling rack.
- If you used a silicone liner, you can transfer it directly.
- Break apart any very large clumps with the back of a wooden spoon (granola will continue to firm as it cools).
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Ready when: granola is spread in a single, even layer; large clumps are broken up
Tip: Use parchment paper to lift the granola—this prevents breaking pieces and sticking.
6
Cool completely
- Let the granola cool at room temperature for 10 minutes, stirring gently once or twice.
- As it cools, it will continue to crisp and harden.
- Once completely cooled and firm to the touch, stir in dried cranberries if using.
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Ready when: granola is completely firm and no longer warm; pieces break cleanly when bent
Tip: Add dried fruit at the end so it stays chewy instead of drying out further in residual heat.

Good to know

Tips

Use a 5- to 6-quart slow cooker; smaller models may scorch the edges too quickly because the granola is closer to the heating element. If you only have a smaller slow cooker, reduce all quantities by half and reduce cooking time to 60–75 minutes, stirring every 15–20 minutes.
Fresh apples add moisture and subtle sweetness, but if you prefer all-raw-ingredient granola, substitute ½ cup (60 g) of dried diced apples, omitting the fresh apples and reducing honey slightly to ¼ cup (85 g).
For extra crunch, add ¼ cup (30 g) of unsweetened coconut flakes in the last 10 minutes of cooking, stirring them in so they toast lightly without burning.
Granola will feel soft when warm but will crisp as it cools—do not worry if it seems slightly chewy right out of the slow cooker. True doneness is reached after 20 minutes of cooling.

Make ahead

Granola can be made up to 2 weeks ahead. Store in an airtight container at room temperature.

Storage & reheating

Room temperature (airtight container): up to 2 weeks. Refrigerator: up to 3 weeks (stays crunchier in cold, dry conditions). Freezer: up to 2 months (no thawing needed, eat directly from freezer). To reheat or re-crisp: spread on a baking sheet and warm in a 300°F (150°C) oven for 5–10 minutes if it becomes soft or stale.

Substitutions

raw pecans → walnuts, almonds, or hazelnuts (same quantity). Each nut has a different flavor and texture; walnuts add earthiness, almonds bring sweetness, and hazelnuts add richness.
virgin coconut oil → unsalted butter or neutral oil like grapeseed oil. Butter adds richness and a slightly different flavor; neutral oil creates a cleaner-tasting granola.
medium apples (Granny Smith or Honeycrisp) → dried apple pieces (finely chopped) or fresh pears. Dried apples intensify the apple flavor; pears offer a softer sweetness and different texture.
ground cinnamon → apple pie spice or pumpkin pie spice (same quantity). These spice blends add complexity with nutmeg and clove for a warmer, more complex profile.