Slow Cooker Peanut Butter Granola
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 34
Crunchy, delicious and filled with all my favorite things, like coconut, sunflower seeds and peanuts, this slow cooker peanut butter granola is a winner in my book.
  • 6 cups dry old-fashioned rolled oats
  • ½ cup wheat germ
  • ½ cup shredded sweetened coconut
  • ½ cup sunflower seeds
  • ½ cup peanuts
  • 1 cup peanut butter
  • ½ cup brown sugar
  • 6 tablespoons canola oil
  • 6 tablespoons water
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon
  1. Combine rolled oats, wheat germ, coconut, sunflower seeds and peanuts in your slow cooker. (I used my 6-Quart.)
  2. In a small saucepan melt together the peanut butter, brown sugar, oil, water, maple syrup and cinnamon, until well blended.
  3. Pour peanut butter mixture over the oats in your slow cooker.
  4. Toss together until everything is well mixed.
  5. Cover, leaving the lid slightly ajar to allow moisture to escape. Cook on LOW for 2 to 3 hours, giving it a stir every 30 minutes or so. It's done when the granola is golden, dry and smells wonderful. Cooking times will vary greatly depending on your slow cooker. Keep an eye on it so it doesn't burn, especially as it gets closer to being done.
  6. Spread the granola out on a cookie sheet and let it cool completely.
  7. When completely cool, store in an airtight container.
Martha's Notes
Nutrition Estimates Per Serving (1/4 cup): 162 calories, 9.2 g fat, 16.4 g carbs, 2.5 g fiber, 5 g protein and *4 Points Plus
Recipe by Simple Nourished Living at