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Slow Cooker (Gluten-Free) Granola * *

Slow Cooker Gluten-Free Granola

  • Cooking Time:

    2 hours
  • Servings:



5 c. old fash­ioned, rolled oats (GF — Gluten Free)
3/4 c. raw hon­ey
3/4 c. but­ter, melt­ed
1 T. flax seeds
1/4 c. sliv­ered almonds
1/4 c. raw pump­kin seeds
1/4 c. raw sun­flower seeds
1/4 c. unsweet­ened shred­ded coconut (option­al)
1/2 c. raisins, dried cran­ber­ries or GF choco­late chips


Gra­nola is so ver­sa­tile, healthy, and hearty!  I like using this gra­nola over plain yogurt, as a cere­al, or even a late-night snack. A note about oats: Oats are gluten free how­ev­er there could be issues with cross-con­t­a­m­i­na­tion if they are grown near wheat in the field. If you tru­ly need gluten free for health rea­sons, be sure the oats you buy say “gluten free” on the pack­ag­ing to be safe. These are the oats I use for this recipe.

NOTE: This is a flex­i­ble recipe so alter it to your lik­ing or to incor­po­rate what you have on-hand.  As a rule of thumb, you should add a total of 1 & 1/4 cup of your cho­sen com­bi­na­tion of dried fruit & nuts.

  1. Assem­ble all dry ingre­di­ents, and add to a 4 quart or larg­er crock.
  2. Melt but­ter in microwave or on stove­top and stir in hon­ey until well com­bined.
  3. Pour hon­ey-but­ter over oat mix­ture in crock.
  4. Toss to coat well.
  5. Cov­er but keep lid cracked to allow steam to escape.
  6. Crock on HIGH 2 hours, stir­ring often. (it can burn if you don’t stir enough)
  7. Keep an eye on the gra­nola to make sure it is not burn­ing!
  8. Spread gra­nola out on cook­ie sheets to cool then store in an air-tight con­tain­er.
  9. Makes about 7 cups of gra­nola. (21 — 1/3 cup serv­ings)

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Slow Cooker Gluten Free Granola

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlAlan MillerAshley MAmyGetCrocked Recent comment authors
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I make my own gra­nola in the oven every week. I can’t wait to try it in the crock pot!! Thanks.

Alison Wasson

But wouldn’t you need to spread it on a cook­ie sheet As the pho­tos shows and then bake it longer in the oven oth­er­wise I think it would be sticky and gum­my. The pho­to looks like it’s been browned from bak­ing –I just didn’t see any fur­ther instruc­tions after it being placed in the crock­pot and stir­ring. it I love to make some but would pre­fer mine on the crunchi­er side. Have enjoyed lots of recipes that you have shared appre­ci­ate it


Does it have to be steel cut for this recipe to work, or can I delve into the huge bag of organ­ic old fash­ioned oats I have left over from a sen­so­ry play­date 🙂


Then you just stick in a plas­tic stor­age con­tain­er (?) in the fridge (?) about how long will it keep? I don’t want to have to get up 2 hours ear­ly so I can have this for break­fast. 🙂

Ashley M
Ashley M

Do you have to use but­ter, or would coconut oil work?

Alan Miller
Alan Miller

You’re doing this with steel-cut instead of rolled? Every oth­er recipe I’ve found seems to use 5 cups of rolled oats instead, and (at least by the Bob’s Red Mill pack­ag­ing) this is going to be almost 2 pounds of oats vs around a pound with rolled oats. With so lit­tle mois­ture I’m afraid this is going to turn out to be kind of like Grape-Nuts more than gra­nola. Are you mea­sur­ing cups by vol­ume or by weight/mass, and are you actu­al­ly using 1+1/3 bag of oats per batch? Steel cut are 44g per 1/4 cup, where rolled are 48g… Read more »


[…] […]

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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