Slow Cooker Cranberry Granola

Using the slow cooker helps to eliminate any chance of overcooking or burning the granola.

Serves: 24Hands-on: 10 minutesTotal: 5 hours 40 minutesDifficulty: Medium

Serves: 24


  • 5 cups old-fashioned rolled oats
  • ½ cup pumpkin seeds
  • ¼ cup mild honey
  • ¼ cup canola oil
  • 1 tsp. vanilla
  • ½ cup dried cranberries
  • ¼ cup unsweetened flaked coconut
  • ½ cup sunflower seeds


  • Place the oats and pumpkin seeds in a 4- to 5-quart slow cooker. Drizzle with honey, oil, and vanilla. Stir the mixture to distribute the syrup evenly. Cook on high, uncovered, for 1½ hours, stirring every 15–20 minutes.
  • Add the cranberries, coconut, and sunflower seeds. Reduce heat to low. Cook for 4 hours, uncovered, stirring every 20 minutes.
  • Allow the granola to cool fully, and then store it in an airtight container for up to 1 month.