Cherry-Almond Granola

glass jar of granola on a piece of burlap

If you thought slow cookers are only good for cooking soups and stews, you’ll be surprised to learn that you can also use them to make granola! Leaving the lid slightly ajar lets steam escape, helping the granola crisp up. Egg white helps the oats form crunchy clusters and honey adds just a touch of sweetness. Once you get the hang of this recipe, it’s easy to swap out the fruit and nuts to make it your own.

Course Healthy Breakfast Recipes

Cuisine American

Keyword crock pot granola, granola recipe, homemade granola, slow cooker granola

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 223kcal

Author Lauren Keating

Ingredients

4 cups old-fashioned rolled oats
3 large egg whites
⅓ cup honey
¼ cup unsweetened shredded coconut
½ teaspoon ground cinnamon
½ cup sliced almonds
½ cup unsweetened dried cherries

Instructions

Generously coat your slow cooker with cook-
ing spray and add the oats, egg whites, honey, coconut, and cinnamon. Mix well to moisten
the oats thoroughly.
Cover the slow cooker, leaving the lid slightly
ajar. Cook on High heat for 1 hour. Stir the
granola to help prevent it from sticking to
the bottom of the slow cooker. Re-cover the
cooker and cook for 1 hour more.
Stir in the almonds and cherries. Turn off
the slow cooker and let the granola cool
completely.
Store individual portions in airtight containers
in a cool, dry place for up to 2 weeks, or freeze
for up to 3 months.

Notes

Meal Prep Tip: This granola is great sprinkled over Greek yogurt, eaten as cereal with your favorite milk or nut milk, or on its own as a crunchy treat.

Cooking Tip: This granola will continue to crisp up as it cools. You can let it cool in right in the slow cooker or speed up the process by spreading it out onto a baking sheet.

Nutrition