Slow Cooker Granola

YIELD: 16 servings when served with yogurt and fruit


  • Non-stick cooking spray

  • 5 cups rolled oats

  • 1/4 cup honey

  • 1/4 cup butter

  • 1 tbsp. whole flax seeds

  • 1/4 cup slivered almonds

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup raw sunflower seeds

  • 1/4 cup unsweetened shredded coconut

  • 1/2 cup dried fruit pieces


Spray well the inside of a 6 quart slow cooker with non-stick cooking spray.

Add in the oats, honey, and melted butter.

Stir in the flax, almonds, pumpkin and sunflower seeds, and the coconut. Stir well to combine, or toss with two large spoons.

Cover and cook on high for 2 to 4 hours, stirring every 30 to 45 minutes. Halfway through cooking, stir in the dried fruit and place the lid of the cooker on sideways to release steam and condensation.

When the oats have browned and become toasty, spread the granola out on a length of parchment paper to cool completely.

Store in an airtight container in the refrigerator or freezer.