Slow Cooker Salted Caramel Almond Granola Recipe

Introduction

This Slow Cooker Salted Caramel Almond Granola is an easy and delicious way to enjoy a crunchy, sweet breakfast or snack. The combination of toasted oats, salted caramel almonds, and a hint of caramel flavor makes it irresistibly flavorful. Using a slow cooker keeps the process hands-off and simple.

Ingredients

• 5 cups rolled oats
• 1 cup coarsely chopped Blue Diamond Salted Caramel Almonds
• ½ cup melted coconut oil (or canola oil, or other oil of your choice)
• ¼ cup almond butter
• ½ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon caramel extract
• 1 ½ teaspoons salt
• Optional: 1 cup miniature dark chocolate chips

Instructions

1. Step 1: Spray the inside of a large (6-quart) slow cooker with cooking spray. Add the rolled oats and chopped salted caramel almonds, then toss to combine evenly.
2. Step 2: In a small bowl, mix together the melted coconut oil, almond butter, honey, vanilla extract, caramel extract, and salt. Warm the mixture in the microwave for 20-30 seconds until soft, then whisk until smooth.
3. Step 3: Pour the liquid mixture over the oat and almond mixture in the slow cooker. Toss well to make sure everything is evenly coated.
4. Step 4: Cover the slow cooker with the lid slightly ajar to allow steam to escape. Cook on LOW for about 2 hours, stirring every 30 minutes. Keep an eye on the granola, as cooking times may vary. When it is toasted and golden brown, it’s ready to remove.
5. Step 5: Spread the granola onto waxed paper and allow it to cool completely. As it cools, it will become crispy. If desired, fold in miniature dark chocolate chips before storing.

Tips & Variations

• For a nut-free version, substitute almond butter with sunflower seed butter and omit the almonds, adding seeds like pumpkin or sunflower instead.
• If you like chunks in your granola, press the mixture slightly before cooking for some clumping.
• Use maple syrup instead of honey for a vegan-friendly option.
• Add a pinch of cinnamon or nutmeg for extra warmth and spice.

Storage

Store cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to one month. No reheating is necessary—just enjoy it straight from the container or with yogurt or milk.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut or seed?

Yes, you can swap the salted caramel almonds for other nuts like pecans or walnuts, or use seeds such as pumpkin or sunflower seeds. Keep in mind this will change the flavor and texture slightly.

What if I don’t have caramel extract?

If you don’t have caramel extract, you can skip it or add a bit more vanilla extract and a small pinch of brown sugar to enhance the caramel flavor.

Slow Cooker Salted Caramel Almond Granola Recipe

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★★★★★

4.7 from 79 reviews

This Slow Cooker Salted Caramel Almond Granola is a delightful and easy-to-make breakfast or snack option featuring rolled oats, salted caramel almonds, and a sweet, flavorful blend of coconut oil, almond butter, honey, and caramel extract. Cooked gently in a slow cooker for a perfect toasted crunch, this granola offers a deliciously crispy texture without the need for an oven.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 2 to 2.5 hours
• Total Time: 2 hours 10 minutes to 2 hours 40 minutes
• Yield: About 8 servings (1 cup per serving) 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 5 cups rolled oats
• 1 cup coarsely chopped Blue Diamond Salted Caramel Almonds
• 1 ½ teaspoons salt

Wet Ingredients

• ½ cup melted coconut oil (or canola oil, or other oil of your choice)
• ¼ cup almond butter
• ½ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon caramel extract

Optional

• 1 cup miniature dark chocolate chips

Instructions

1. Prepare Slow Cooker: Spray the inside of a large 6-quart slow cooker with cooking spray to prevent sticking. Add the rolled oats and coarsely chopped salted caramel almonds to the slow cooker and toss them to combine evenly.
2. Mix Wet Ingredients: In a small bowl, combine the melted coconut oil, almond butter, honey (or maple syrup), vanilla extract, caramel extract, and salt. Warm the mixture in the microwave for 20-30 seconds until slightly softened, then whisk thoroughly until the mixture is smooth and well combined.
3. Combine Mixtures: Pour the liquid wet ingredient mixture over the oat and almond mixture in the slow cooker. Toss everything together so that the oats and almonds are thoroughly coated with the wet mixture.
4. Slow Cook Granola: Cover the slow cooker, leaving the lid slightly ajar to allow steam to escape (creating a vented environment). Cook on the LOW setting for about 2 hours, stirring every 30 minutes to ensure even cooking and prevent burning. Monitor the granola after 2 hours to check if it has toasted to a golden brown and developed a crunchy texture. If not, continue cooking and stirring in 30-minute increments until desired toastiness is achieved.
5. Cool and Add Chocolate (Optional): Once toasted, spread the granola onto waxed paper to cool completely. The granola will crisp up further as it cools. If desired, stir in one cup of miniature dark chocolate chips once cooled. Store the granola in airtight containers for freshness.

Notes

• Leave the slow cooker lid slightly ajar to allow moisture to escape, which helps achieve a crisp texture.
• Stir granola every 30 minutes to ensure even toasting and avoid burning.
• Substitute honey with maple syrup for a vegan option.
• Use coconut oil for a hint of tropical flavor or canola oil for a neutral taste.
• Adding miniature dark chocolate chips is optional and best done after the granola has cooled to prevent melting.
• Store granola in airtight containers at room temperature for up to two weeks.

Keywords: slow cooker granola, salted caramel granola, almond granola, homemade granola, slow cooker breakfast, healthy snacks, gluten free granola