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Maple Almond Granola in the Slow Cooker

Maple Almond Granola in the Slow Cooker

Leave the oven off, keep your kitchen cool, and make granola. 
Servings 12
Author Robin Asbell


  • 4 cups rolled oats
  • 1 cup crisped brown rice
  • 1 cup whole almonds coarsely chopped
  • 1 teaspoon coarse salt
  • 1/2 cup maple syrup Grade B
  • 1/4 cup extra virgin olive oil
  • 1/2 cup light brown sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 cup raisins or other dried fruit


  • Lightly oil the slow cooker insert.
  • In a large bowl, combine the oats, rice, almonds and salt. 
  • In a medium bowl, combine the maple syrup, olive oil, brown sugar, almond and vanilla extracts. Whisk to blend, then pour over the oat mixture. Stir to mix well.
  •  Scrape into a large slow cooker and turn it on high. Place a wooden spoon or chopstick under one side of the lid, to hold the lid ajar.
  • Cook for 30 minutes, stir, cook for 30 minutes, stir, and cook for 30 minutes more. Spread on a sheet pan to cool, then gently mix in the raisins.
  • Cool on a rack. When completely cool, break into large chunks and store in jars or tubs. Keep tightly covered at room temperature for up to a month, or freeze for 4 months.