Bursting with pumpkin pie spice, pecans, pumpkin seeds and cranberries this healthy recipe for Crock-Pot Pumpkin Pie Granola is perfect for breakfast!
Slow Cooker 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! 😉
Products Needed:
- 6 Quart Slow Cooker (Or Larger)
- Measuring Cups And Spoons
- Wooden Spoon
- Can Opener
- Rimmed Baking Sheet
- Parchment Paper
Special Diets
Gluten Free | High Fiber | Low Cholesterol | Low Sodium | Vegetarian
Our most popular slow cooker pumpkin recipes!
- Crock-Pot Pumpkin Butter
- Slow Cooker Pumpkin Praline Bread Pudding
- Crock-Pot Pumpkin Cheesecake
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Crock-Pot Pumpkin Pie Granola Recipe
Ingredients
- 1 Cup Pumpkin Puree (Canned Or Homemade)
- ½ Cup Honey
- 2 Teaspoons Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Ginger
- ⅛ Teaspoon Ground Cloves
- ⅛ Teaspoon Kosher Salt
- 5 Cups Old Fashioned Rolled Oats
- 1 Cup Chopped Pecans
- 1 Cup Shelled Pumpkin Seeds
- 1 Cup Sweetened Dried Cranberries
Instructions
- Add pumpkin puree, honey, spices and salt to a 6 quart or larger slow cooker and mix well.
- Add oats, pecans and pumpkin seeds and stir well to coat in pumpkin mixture.
- 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.
- Add dried cranberries and mix into granola.
- 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.
- Store prepared granola for up to 2 weeks in an air tight container.
Nutrition
This is simply amazing–I had no idea a crock pot could do so much!!
Made this over the weekend and it is so yummy!!! It isn’t very crunchy though. Any suggestions on how to get that lovely granola crunch? Thanks!
Mine was pretty dry and crunchy. Maybe if you cook it a little longer stirring occasionally.
Are the oats “old-fashioned rolled oats” or “quick oats?” Thanks for posting easy crockpot recipes!
old fashioned rolled oats. sorry, I should of put that information in there.
tried it tonight and it burned. What did I do wrong? I stirred it about every 25-30 minutes. Ruined the whole batch. It sounds so good, but smells and tastes terrible when burned. So disappointed. I love pumpkin.
I’m sorry your granola burned Barbie, your crock-pot may be running hot.
This sounds totally amazing!! Seems like it might stick to the crock pot and be a bit of a clean-up project–hoping I’m totally wrong on that. 🙂
It can. You can use a crock-pot liner bag if you prefer. I am a “soaker” so I let it soak and have no problem cleaning it up.
I tried this and followed the recipe, cooked on low, stirred every 2o to 3o minutes, left top opened slightly. My granola turned brown, overcooked, and was still gummy. It did not look like your picture. I will stick with making this in the oven.
I’m so sorry this recipe didn’t turn out for you, Barbara!
I know this meant for crock pots, but do you have a conversion for baking in the oven?
Hey LeeLee, this recipe has not been tested specifically for the oven. But you should be able to bake the granola on a baking sheet lined with parchment paper or a silicone baking mat at 300 degrees for about 20 to 30 minutes, stirring every 10 minutes or so.
The recipe says LOW for 4 hours