Slow Cooker Cranberry & Pumpkin Granola

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If you’re looking for a new way to use your slow cooker, then you’ll love this slow cooker recipe for pumpkin cranberry granola. Chock full of nuts, and seeds, it’s lightly spiced with pumpkin pie spice and vanilla extract. It makes a great topping for fall fruit like apples, and goes well with yogurt. It’s also delicious eaten like cereal with a bowl of milk. Since you’re making it yourself, you can control the ingredients you use and customize it based on what you have on hand. Almost any type of nuts will work, and pure maple syrup is a great substitute for the honey. As this cooks, your house will smell deliciously like fall!

Slow Cooker Cranberry & Pumpkin Granola

Granola is super versatile and this slow cooker recipe is no exception with it's spicy fall flavors and sweet fruity taste.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Breakfast, Condiment, Snack
Cuisine: Universal
Keyword: Holiday, Kid-Friendly, Slow Cooker, Thanksgiving, Vegetarian
Servings: 24 people
Calories: 223kcal
Author: SkinnyMs.


  • 5 cups rolled oats
  • 1/4 cup pecans chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup almonds sliced
  • 1/4 cup ground flax seed
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup dried cranberries


  • Add all ingredients to your slow cooker. Stir until coconut oil is melted and the mixture is well coated.
  • Cook on low heat for 2 hours, leaving the lid slightly open to allow moisture escape. Check it once or twice and stir. Allow to cool completely and store in an airtight container.

Oven Directions

  • Preheat oven to 325 degrees.
  • Combine dry ingredients in a large bowl. Add melted oil, honey and vanilla, toss to coat dry ingredients. Spread evenly over a non-stick cookie sheet or a cookie sheet lined with parchment paper. Stir every 10 minutes. Bake approximately 30-35 minutes or until golden.


Serving: 0.5cup | Calories: 223kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 2mg | Fiber: 5g | Sugar: 5g
SmartPoints (Freestyle): 8

You might also like these 15 Cozy Soup Recipes for Fall.

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9 Comments on "Slow Cooker Cranberry & Pumpkin Granola"

  1. ladykaren330  October 12, 2013

    How is keeping the lid slightly open keeping the moisture from releasing? I'm confused. Also any suggstions for alternatives for coconut oil. I really don't like the taste of cocnut. Thanks for the recipe.

    • Skinny Ms.  October 13, 2013

      Sure! Canola oil is tasteless and will work too. You want the moisture to be released for this recipe.

      • David E.  August 14, 2016

        Skinny Ms., you need to edit the recipe instructions text. It currently says to “prevent moisture escape” when it should say to “allow moisture escape.”

  2. sarah  October 13, 2013

    if you get the coconut oil that is refined there is little to no taste or smell its better for cooking if you dont like the virgin coconut oil. it can also be heated to higher temp!

  3. Cyndi  April 18, 2016

    The recipe did not pull up for me. Any ideas on where else I can get it?

  4. Melinda  December 4, 2016

    I tried this recipe in the oven and it started burning after 20 minutes, even with stirring after 10. I pulled it out of the oven and saved most of it. I masked the scorched taste by adding a little more honey before cooling. I think I’ll stick with the slow cooker next time. I’m going to make a whole bunch, and put it in mason jars for a healthy holiday gift!

    • Gale Compton  December 5, 2016

      Melinda, Good idea! Oven temperatures can vary so the slow cooker is your best bet. 🙂


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