Slow Cooker Salted Caramel Almond Granola Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
