Slow Cooker Pecan & Maple Granola. A slow cooker is the best way to make a batch of granola in the middle of a hot summer without heating up the house. It is so easy, you will wonder why you didn't try it sooner.
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4 from 1 vote

Slow Cooker Pecan & Maple Granola

A slow cooker is the best way to make a batch of my easy pecan and maple granola in the middle of a hot summer without heating up the house. It is so easy, you will wonder why you didn't try it sooner.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Servings: 10
Calories: 474kcal
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 640 g (4 cups) rolled oats
  • 100 g (1 cup) pecans roughly chopped
  • 150 g (1 cup) almonds finely chopped*
  • 70 g (1/2 cup) pepitas
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 120 ml (1/2 cup) olive oil
  • 120 ml (1/2 cup) applesauce
  • 60 ml (1/3 cup) maple syrup
  • 2 teaspoons vanilla extract
  • 165 g (1 cup) flaked coconut

Instructions

  • Turn the slow cooker to HIGH. 
  • Place the oats, nuts, pepitas, cinnamon, nutmeg and salt in a large bowl. Stir through to combine.  Set the bowl aside.
  • Whisk the olive oil, applesauce, maple syrup and vanilla together in a large jug until emulsified.  The mixture will turn thick, and there should be no free oil evident. 
  • Pour the liquid mixture over the dry ingredients.  Stir well to coat the dry ingredients in the liquid. 
  • Empty the contents of the bowl into the slow cooker. 
  • Place a kitchen implement across the top of the slow cooker (I use a large chopstick) and prop the lid ajar on top of the slow cooker.  You want steam to escape from the slow cooker so don't seal the lid completely. 
  • Cook for 30 minutes, then thoroughly stir the mixture, bringing the nuts and grains up from the bottom of the slow cooker to the top. 
  • Replace the lid (ensuring it is ajar) and cook for a further 20 minutes.  Stir again.
  • Continue to stir every 15 - 20 minutes, adding the flaked coconut to the mix after the mixture has been cooking for 1 hour and 20 minutes. 
  • Cook for a total of 2 - 2 1/2 hours, or until the nuts and grains have dried and are starting to brown.
    Watch the granola carefully towards the end of the baking time.  Some slow cookers have hot spots, and it may be necessary to stir more frequently to stop it burning. 
  • When the granola is ready, tip the contents of the slow cooker onto a large baking tray and allow to cool. 
  • Once cool, store in an airtight container.

Notes

* I find if the almonds are not cut finely they don't crisp in the slow cooker and remain chewy.  If you want larger chunks of almond in your granola, lightly roast the almonds before adding them to the slow cooker. 

Nutrition

Calories: 474kcal | Carbohydrates: 37.6g | Protein: 10.5g | Fat: 34g | Cholesterol: 0mg | Sodium: 53.9mg | Sugar: 9.9g | Vitamin A: 0IU | Vitamin C: 4.1mg