Healthy 5-Ingredient Slow Cooker Granola

 
Over 5 years ago, shortly after I started this blog (oh my goodness, has it really been that long??), I began baking a batch of homemade granola every weekend. Because I grabbed a handful before running out the door in the mornings, nibbled on it as afternoon snacks, and snuck a few spoonfuls before bed, I could easily polish off a box from the supermarket in two days, so continuing to stick with store-bought would’ve taken quite a big chunk of change out of my wallet!  

Throughout the week, I looked forward to my Saturday morning routine: wake up without an alarm, run as far as I felt like (sometimes 4 miles, sometimes 8, but usually somewhere in between), spend as long as I wanted in the hot shower, and start my batch of granola while munching on a bowl of my favorite Trader Joe’s cereal. (← I ate that every single day for nearly 6 years… So good!)
 

 
I followed this recipe of mine, something relatively simple with lots of cozy cinnamon and plenty of crunchy clusters. After mixing everything together and popping the pan in the oven, I’d curl up on my sofa with a book and wander back into the kitchen every 15 or 20 minutes to stir around the granola until it turned perfectly crunchy. Once it cooled, I’d sprinkle generous handfuls of raisins on top before transferring it to my special glass granola jar on the counter.

In hindsight, I probably should’ve hidden that granola jar inside of a cupboard instead of leaving it in plain sight… Because I glanced at it every time I walked into the kitchen, which lead to grabbing a handful… Or two… Or three… Multiple times a day. No wonder I ran out so quickly!
 

 
Now fast forward to the fall of 2014, when I visited my parents during their long kitchen remodel. With only a convection-style toaster oven and no stove, they rarely cooked meals, turning to lots of cold cereal breakfasts and take-out dinners instead. While I stayed with them, I realized that they could still use a slow cooker (all they needed was a power outlet!) and started to wonder how many different types of recipes could be made in one, besides the stereotypical soup or chili.

I brainstormed a fairly long list, which actually lead to a Slow Cooker Week on my blog later that fall (including coffee cake, fruit crumble, upside down cake, and the best sticky buns!), and I’m finally getting around to posting another one of the recipes I wanted to test out…
 

 
Healthy 5-Ingredient Slow Cooker Granola! I know, it sounds a little strange… Granola in the slow cooker? But I’m going to show you exactly how to get big, crunchy clusters without an oven—and it’s probably a lot easier than you think!
 

HOW TO MAKE THE BEST HEALTHY SLOW COOKER GRANOLA

This simple granola recipe starts with the dry ingredients. I always use two different types of cereal in my granola: old-fashioned oats and crisp rice cereal. The former is fairly predictable, but the latter is my secret weapon to healthy granola! Crisp brown rice cereal adds a big crunch to your clusters for a fraction of the calories of oats or extra oil. This is the brand that I buy because it doesn’t have any refined sugar or funky ingredients.

Next come the wet ingredients: honey and egg whites. The honey adds the perfect amount of sweetness, and it even caramelizes a little while the granola cooks. Certain bits may darken so much that they look burnt, but that’s normal and simply the way the honey changes colors when exposed to heat.

The egg whites help bind together the clusters, and they give your granola a little protein boost, too! If you’re vegan, you can easily substitute pure maple syrup or agave in place of the honey and a few tablespoons of non-dairy milk in place of the egg whites. Mashed banana or applesauce may work as well, although I haven’t tried either of those substitutions myself.
 

 
Now for the secret trick to making granola in your slow cooker… You must leave the lid slightly vented the whole time! This method traps in most of the heat from the slow cooker to fully bake the granola, but it allows the moisture to escape, which is how the granola turns crisp and crunchy. (If you left the lid on and tightly sealed, the granola would stay soft and mushy!)

To vent, I simply turn the slow cooker lid a tiny bit after setting it down. You only need it to be offset by a little—enough to let the steam escape instead of condensing on the lid! A centimeter will be plenty.
 

 
Just like with regular granola recipes, you’ll toss the cereal every so often to move it around the pan and prevent it from burning. Be very gentle! The more your stir, the smaller the clusters will be. If you’re gentle with stirring, the clusters will be larger and stick together better.

Now all that’s left to do is sprinkle your favorite mix-ins on top! Dried cherries, dried blueberries, dried cranberries, dried mango, dried pineapple, raisins… Almonds, pecans, walnuts, peanuts, cashews… Toasted coconut, mini chocolate chips… The sky’s the limit!
 

 
How’s that for an easy and healthy breakfast? Or snack? Or dessert? Or… Well, you already read my story and know about my obsession! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy slow cooker granola!
 

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