Slow Cooker Cranberry & Pumpkin Granola

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A nutritious snack certain to satisfy the munchies!

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!

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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 Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Yield 24 people
Serving Size 0.5 cup
Course Breakfast, Condiment, Snack
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Serving: 0.5cup | Calories: 223kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 2mg | Fiber: 5g | Sugar: 5g |
SmartPoints (Freestyle): 8
Keywords Holiday, Kid-Friendly, Slow Cooker, Thanksgiving, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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9 Comments

  1. 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.

      1. 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. 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. 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!

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