Healthy 5-Ingredient Slow Cooker Granola
Yields: 8 servings
This granola is so easy to make and full of crunchy clusters! The sky’s the limit when it comes to mix-ins, so mix and match or simply add your favorites. The granola will stay fresh for at least one week if stored in an airtight container.
  1. 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.
  2. 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.
  3. 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.
Notes: Here are some of my favorite mix-ins: dried cherries, dried blueberries, dried cranberries, dried mango, dried pineapple, raisins, freeze-dried raspberries, freeze-dried strawberries, almonds, pecans, walnuts, peanuts, cashews, toasted coconut, mini chocolate chips… Feel free to mix and match, or use whatever ingredients you enjoy the most!

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}
Recipe by Amy's Healthy Baking at