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!
| Healthy 5-Ingredient Slow Cooker Granola | | Print |
- 1 ½ cups (150g) old-fashioned oats (gluten-free if necessary)
- 2 cups (60g) crisp brown rice cereal
- 2 large egg whites, room temperature
- ¼ cup (60mL) honey
- ¼ - ½ cup mix-ins of choice*
- Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray. Line a large rimmed baking sheet with foil, and set aside.
- In a large bowl, combine the oats and rice cereal. In a separate bowl, whisk together the egg whites and honey. Pour the honey mixture over the cereal mixture, and toss with a spatula until all of the cereal is coated.
- Transfer the cereal mixture to the slow cooker. Place the lid on top, ensuring that it’s slightly askew to allow air and moisture to escape. (A centimeter or less is fine!) Cook the granola for 2 to 2 ½ hours on HIGH, or until crunchy, gently stirring every 45 minutes to prevent the granola closest to the edges from burning. Once the granola finishes reaches your desired crunchy texture, transfer it to the prepared baking sheet to cool completely before sprinkling with your mix-ins of choice.
Instant oats (also called quick cooking or one-minute oats, and gluten-free if necessary) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.
Regular crisp rice cereal (ie Rice Krispies) may be substituted for the brown rice cereal.
Pure maple syrup or agave may be substituted for the honey.
This is the 5-quart slow cooker that I used. A 6-quart slow cooker would work, but the cooking time may be slightly different.
Be very gentle when stirring the granola! Too much stirring will break up the clusters and result in lots of little pieces instead.
GLUTEN-FREE VERSION: Use certified gluten-free oats (old-fashioned or instant).
EGG-FREE + VEGAN VERSION: Substitute pure maple syrup or agave in place of the honey and 3-4 tablespoons of non-dairy milk in place of the egg whites.
REGULAR OVEN METHOD: Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper. After mixing the ingredients together, spread the mixture evenly in a thin layer onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-7 minutes (for a total of 34-37 minutes), or until the granola is deep brown and crunchy. Cool the granola completely to room temperature on the pan before transferring to an airtight container.
{gluten-free, dairy-free, egg-free option, vegan option, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
Always love your recipes. You won’t believe how good they taste. Some times I even have to ask my husband to hide them away or I will finish them in a single go.
That’s the best kind of compliment Ellasi! That means a lot to me — thank you! 🙂
Hi there!
Excited about this recipe. Is there a difference between brown rice crisps and brown rice puffs? Trying to find an economical option 🙂
Thanks!
Ann
I really appreciate your interest in my recipe, Ann! If you click on the pink “Erewhon” text (my links are in pink!), then you’ll see the exact type of crisp brown rice I used, including how it looks. You can probably compare its appearance to the two options you’re deciding between to figure out which one is best! 🙂 I’d love to hear what you think if you try this granola!
I made this but there were no clumps at all, even though I was very careful. Do you think I need more honey? It is tasty though!
I really appreciate your interest in my recipe Kate! Normally, no clumps in your granola is caused by stirring too much, rather than how much honey is in the mixture. What did you use to stir (a fork, spoon, spatula, etc), and how much did you stir (how often, how vigorously, etc) the granola during the cooking process? I’m so glad you enjoyed the flavor though! 🙂
I used a spatula and only stired 3 times in 2.5 hours. I just did a careful fold. There were never any clumps, even the first time I stired it.
Thanks for the info Kate! If there weren’t any clumps, even after the first time you stirred it, then gently press the mixture into your slow cooker with the spatula when you transfer it in. Then use a spoon instead of a spatula to stir. The rigid sides of the spoon will break apart the initial big mass of granola more efficiently than the spatula, so you should end up with clumps that way! Does that make sense? 🙂
Amy, You are a granola genius! I substituted 1/2 of the brown rice crisps with quinoa crisps, so that I can now call it Quinola! The result tastes great and isn’t too sweet.
I’m so glad you enjoyed this granola recipe Bill! Quinola — I absolutely love that name!! 🙂
Can we use an oven if we don’t have a slow cooker?
Yes! I’ve actually already included directions for how to bake this in an oven. Those directions are at the bottom of the Notes section (located directly underneath the Instructions). I know it can be easy to miss! 🙂 I’d love to hear what you think if you try this granola Tyla!
I attempted this recipe in my 6 quart instant pot. It has been in (on high) for over 3 hours…it’s not getting very crunchy. I’m not sure I would attempt this in an instant pot again. The ingredients are great, but next time I would try I making it in the oven.
I really appreciate your interest in my recipe Michelle! I’ve only tried this in a slow cooker, not an instant pot, so I’m wondering if that might be the issue. When you set the lid on and left it askew, how much space was there for air to escape? Also, how often did you stir the granola while it was in the instant pot?