Crock-Pot Pumpkin Pie Granola

Bursting with pumpkin pie spice, pecans, pumpkin seeds and cranberries this healthy recipe for Crock-Pot Pumpkin Pie Granola is perfect for breakfast!

Crock-Pot Pumpkin Pie Granola

There is nothing I like better than a good granola and this recipe is packed with great pumpkin pie spice and a great assortment of nuts, seeds, oats and cranberries.

I could eat this straight up out of a jar as a snack all day long. But I also love it served with milk as a breakfast cereal or sprinkled over a bowl of yogurt or even ice cream!

Making your granola in your slow cooker is a different way that does not require you to heat up or use your oven but just like an oven recipe it does require a little “babysitting” as it needs to be stirred while it cooks.

Unlike cooking granola in your oven however it is harder to burn. I have had granola go from “just about there” to “oh gosh what is the smell” in a matter of minutes when making it in the oven.

That is why I prefer to cook my granola in the slow cooker….slow and low that is the way to go!

At least that is MY motto in life! 😉

Ingredients Needed:

• Pumpkin Puree – You can use canned 100% pure pumpkin puree OR you can make your own homemade pumpkin puree right in your slow cooker.
• Honey
• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Kosher Salt – I prefer to cook and bake with kosher salt but if you just have table salt you can use that too.
• Old Fashioned Rolled Oats – For this recipe use plain old fashioned rolled oats. Instant, quick cooking and steel cut oats will not work for this recipe.
• Pecans – If you are on a nut free diet feel free to skip the pecans or substitute out something like sunflower seeds.
• Shelled Pumpkin Seeds – These may also be called “Pepitas” in some grocery stores. Feel free to omit them or use shelled sunflower seeds if you cannot find pumpkin seeds.
• Sweetened Dried Cranberries – You can also use raisins, golden raisins or currents.

Directions:

1. Add pumpkin puree, honey, spices and salt to a 6 quart or larger slow cooker and mix well.
2. Add oats, pecans and pumpkin seeds and stir well to coat in pumpkin mixture.
3. Cover, but prop the lid open slightly with a chopstick or wooden spoon and cook on LOW for 4 to 5 hours, stirring every 30 minutes to prevent granola from burning around the edges. Granola is done when no longer super sticky.
4. Add dried cranberries and mix into granola.
5. Pour granola out of slow cooker carefully onto a rimmed baking sheet that has been lined with parchment or wax paper and allow to fully cool.
6. Store prepared granola for up to 2 weeks in an air tight container.

Products Needed:

• 6 Quart Slow Cooker (Or Larger)
• Measuring Cups And Spoons
• Wooden Spoon
• Can Opener
• Rimmed Baking Sheet
• Parchment Paper

Our most popular slow cooker pumpkin recipes!

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Print Recipe

Crock-Pot Pumpkin Pie Granola Recipe

Perfect for breakfast or just snacking this homemade granola recipe is made in your slow cooker and tastes amazing with just the right amount of pumpkin pie spice and a great combination of oats, pecans, pumpkin seeds and cranberries!

Print Recipe Crock-Pot Pumpkin Pie Granola Recipe Perfect for breakfast or just snacking this homemade granola recipe is made in your slow cooker and tastes amazing with just the right amount of pumpkin pie spice and a great combination of oats, pecans, pumpkin seeds and cranberries!

Rating	Votes: 49 Rating: 3.1 You: Rate this recipe!
Servings	10Servings
Prep Time	10Minutes
Cook Time	4 - 5Hours On LOW

Ingredients

• 1 Cup Pumpkin Puree Canned Or Homemade
• 1/2 Cup Honey
• 2 Teaspoons Ground Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Ginger
• 1/8 Teaspoon Ground Cloves
• 1/8 Teaspoon Kosher Salt
• 5 Cups Old Fashioned Rolled Oats
• 1 Cup Chopped Pecans
• 1 Cup Shelled Pumpkin Seeds
• 1 Cup Sweetened Dried Cranberries

Servings: Servings

Ingredients 1 Cup Pumpkin Puree Canned Or Homemade 1/2 Cup Honey 2 Teaspoons Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 1/4 Teaspoon Ground Ginger 1/8 Teaspoon Ground Cloves 1/8 Teaspoon Kosher Salt 5 Cups Old Fashioned Rolled Oats 1 Cup Chopped Pecans 1 Cup Shelled Pumpkin Seeds 1 Cup Sweetened Dried Cranberries Servings: Servings

Rating Votes: 49 Rating: 3.1 You: Rate this recipe! Servings 10Servings Prep Time 10Minutes Cook Time 4 - 5Hours On LOW

Instructions

1. Add pumpkin puree, honey, spices and salt to a 6 quart or larger slow cooker and mix well.
2. Add oats, pecans and pumpkin seeds and stir well to coat in pumpkin mixture.
3. Cover, but prop the lid open slightly with a chopstick or wooden spoon and cook on LOW for 4 to 5 hours, stirring every 30 minutes to prevent granola from burning around the edges. Granola is done when no longer super sticky.
4. Add dried cranberries and mix into granola.
5. Pour granola out of slow cooker carefully onto a rimmed baking sheet that has been lined with parchment or wax paper and allow to fully cool.
6. Store prepared granola for up to 2 weeks in an air tight container.

Nutrition Information

Calories: 875kcal, Total Fat: 37g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Sodium: 64mg, Potassium: 251mg, Carbohydrates: 118g, Dietary Fiber: 19g, Sugars: 30g, Protein: 24g, Vitamin A: 74%, Vitamin C: 2%, Calcium: 4%, Iron: 48%

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