A slow cooker makes this granola so easy to make! Filled with fall flavors, this Slow Cooker Pumpkin Granola has roasted pecans, cranberries and white chocolate!
Now this is how I save myself in the mornings.
An easy button was created for my breakfast. And it has been a game changer. First, there was slow cooker pumpkin peanut butter oatmeal. And now friends, we have slow cooker pumpkin granola!
I am ashamed it has taken me this long to share the recipe with you all. I have been snacking on this treat for some time but just never felt it was the right time to share it. Despite pumpkin season being far too short, I have really been loving all the pumpkin I can. First we had the cute mini no bake cheesecakes, then OMG, delicious, Pumpkin Cake Mix Cinnamon Rolls, then Pumpkin Brown Sugar Pop Tarts, then a tasty beverage, Pumpkin Apple Cider Shandy, these pumpkin spice white chocolate blondies with a brown butter frosting (oh yes.), and how could we forget the stupid easy, pumpkin whipped cream cheese?!
As I look back, I really, really hope you are obsessed with pumpkin as I am…pretty please?
Granola is a snack that I have in my pantry at all times. It is so simple to make and you have the power to control the flavor. Not to mention no crazy long ingredients. So skip the store bought, and let’s all try a homemade version this year!
While your oven may be overloaded this holiday season, take some pressure off of it and throw this granola in the slow cooker! It will create a delicious, aroma that will bring all the boys to the yard. Or something like that…
A few tips for a successful granola:
- Stir, stir, stir! To ensure the granola doesn’t burn, make sure to stir at least every 3o minutes. This ensures all the granola gets crispy, rather than just the mixture on the bottom.
- Secondly, depending on the power of your slow cooker, your granola may take less or a bit more time. So when stirring, keep an eye on how crispy it is getting. You don’t want to cook too long, as burnt granola is no bueno.
- And lastly, once cooked, if you love the big granola clusters like myself, spread out on a piece of parchment, and carefully grab handfuls of granola, clumping it together. Then let cool and toss in the mix ins.
Now that we have all concluded I have a pumpkin problem, I may or may not have another pumpkin recipe coming your way.
Yea, I have a problem…
meal prep tips:
make this on a Sunday, then have breakfast and snacks all week long!
Store in individual containers to make breakfast or snacks easier! Such as on the run!
make gifts for loved ones; package the granola up in cute bags then give away around the holidays!
Tools I used to make this Slow Cooker Pumpkin Granola:
A slow cooker makes this granola so easy to make! Filled with fall flavors, this Slow Cooker Pumpkin Granola has spices, cranberries and white chocolate.
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
- 2 cups old fashioned oats
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2/3 cup maple syrup
- 1/3 cup pumpkin puree (not filling)
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup salted pecans
- Optional: Dried Cranberries
- In a medium bowl, combine the oats, pumpkin pie spice and salt until mixed well.
- In a small bowl, whisk together the honey, pumpkin puree and vanilla extract. Add to the oats and stir until fully coated.
- Spray a large slow cooker with cooking spray very well.
- Add granola and spread out evenly.
- Cook on high for 2 hours, stirring every 30 minutes, until slightly hard. Depending on power of slow cooker, yours may take less or longer.
- When done cooking, spread the granola across a parchment lined large baking sheet and let it cool.
- When cool, add the white chocolate chips, pecans and dried cranberries.
- Store in an airtight container.