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Slow cooker pecan and date granola recipe

Slow cooker pecan and date granola recipe


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  • Recipes
  • Dish type
  • Breakfast
  • Granola

This easy granola is perfect for the colder months and will make your house smell of toasted pecans, maple syrup and cinnamon! Top it off with chopped dates for added sweetness.

1 person made this

IngredientsServes: 6

  • 6 tablespoons apple sauce
  • 4 tablespoons pure maple syrup
  • 2 tablespoons soft brown sugar (optional)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon maple extract
  • 1 tablespoon hemp seeds (optional)
  • 1 tablespoon chia seeds (optional)
  • 250g oats
  • 100g chopped pecans
  • 145g Medjool dates, pitted and chopped

MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min

  1. Pour apple sauce, maple syrup, brown sugar, cinnamon, salt, vanilla and maple extracts, hemp seeds and chia seeds into a slow cooker. Stir until well combined; add oats and pecans and stir again.
  2. Cook the granola in the slow cooker on high for 3 hours, venting the lid slightly. If you smell the granola cooking, it's time to stir. Keep an eye on it or it will burn if not stirred occasionally.
  3. Pour the finished granola onto a baking tray lined with parchment and allow to cool completely. Add chopped dates and mix well. Store in an airtight container.

Note:

Preparing granola in the slow cooker is an easier method than in the oven since it is less likely to burn the granola. The added hemp and chia seeds will provide extra protein.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

by Cookin Up A Storm

I did not make this in the slow cooker, I baked it in the oven at 325 convection for 35 minutes. It's really nice, not TOO maple-y and will be a great topper for our morning yogurt or as a cereal. Thanks for the recipe!-11 Feb 2013

by Lola

Since there's only 1 review so far, this must be new. (Interesting that the only review did not follow the directions and baked it in the oven! Oh well.) One question: when do you add the dates? They are listed in the ingredients and never mentioned again... Perhaps someone can correct this.-13 Sep 2013

by Erik

This is pretty good. I baked it like the first reviewer as well, about 45 minutes in a regular oven at 350. Flavor was good. Definitely will make again.-21 Sep 2013


Slow Cooker Maple Pecan Granola

Not the most typical slow cooker recipe, but fantastic for a comforting breakfast alongside a warm fruit compote and yoghurt.

  • 175g jumbo porridge oats
  • 100g quinoa flakes
  • 50g sesame seeds
  • 50g sunflower seeds
  • 150g pecan nut halves, roughly chopped
  • 1 tbsp ground cinnamon
  • 6 tbsp coconut oil
  • 100ml maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp shelled hemp seeds
  • 2 tbsp chia seeds
  • 85g pitted dates, chopped
  1. Mix together the porridge oats, quinoa flakes, seeds, pecans and ground cinnamon in the slow cooker pot.
  2. Put the coconut oil, maple syrup and vanilla in a small saucepan and heat gently, stirring until the oil has melted. Pour the mixture into the pot and stir well until combined and everything is evenly coated.
  3. Cover the top of the slow cooker with paper towels and put on the lid to secure the paper in place (the paper will help to absorb any steam in the pot). Cook on low for 2.5 – 3 hours until slightly golden and crisp (the granola will crisp up further when left to cool). Stir the granola twice during the cooking time, taking care not to leave the lid off the pot for too long to avoid losing too much heat. Keep an eye on the granola towards the end of the cooking time to avoid it burning or catching on the base.
  4. Tip the granola on to 2–3 parchment paper-lined baking sheets, spread it out evenly and leave to cool and crisp up. When cold, stir in the shelled hemp seeds, chia seeds and dates and tip, using the parchment paper to help you, into a large storage jar. The granola will keep for up to 2 weeks.
  5. Serve the granola in bowls topped with fruit, yoghurt or milk, and ground flaxseeds.

Superfood Slow Cooker by Nicola Graimes and Cathy Seward, published by Ryland Peters & Small


Crockpot eggs

A quiche in a pot? Yes! This recipe from Clean Food Crush is perfect to serve for brunch. It has peppers, green onions, mustard, chili powder, and a dozen eggs. Try adding your favorite quiche vegetables such as mushrooms, tomatoes, broccoli, and zucchini. Or add in any leftover veggies you have on hand.

You can prepare this without meat for a delicious vegetarian dish. If you use Italian sausage, brown the meat first, then add it to the mixture. Cook on low for three to four hours until eggs are fluffy, then serve.


2. Slow cooker frittata for two

This is a bit like a crustless quiche, and is normally cooked in a frying pan. Although this is a quicker recipe than the others, the great thing about this slow cooker frittata is that you can pop everything in the slow cooker and leave it ticking away while you get on with your morning, without worrying about checking on the pan every few minutes. Or, if your slow cooker has a timer, simply set it to start cooking 2 hours before you plan to get up.


Granola

Making granola in your slow cooker is a great idea for a few different reasons. Not only is it great for breakfast, but it's a healthy snack that you'll find yourself reaching for no matter the time of day. Make a big enough batch and (if it lasts until the next day) the cooled granola will make a great topping for your morning yogurt. With all the different variations on this idea, you're never going to get tired of it, that's for sure!

For an all-around tasty granola that's sure to be a hit with the whole family, try this version from Barefeet in the Kitchen. Since you need to stir it a couple times, you're going to have to keep an eye on this one, but once it cools, it's going to change your morning yogurt forever. And, if you're wondering about those variations, you'll have to try this slow cooker blueberry coconut vanilla granola from Foodie with Family. Blueberry, coconut, and vanilla are flavors that can't go wrong no matter how they're combined, and this is one granola that's as tasty as it is healthy. If you're craving something that's a little bit autumn-inspired, The Seasoned Mom has an amazing recipe for slow cooker salted caramel almond granola. Those words will make you hungry just thinking about them. Fortunately, there's no guilt associated with this one, either!


How to Make Healthy Granola

If you look at most packaged granola, you'll see that the ingredient list aren't usually that great. They almost always contain canola oil as well as evaporated cane juice (which is a fancy name for sugar syrup). The ingredient lists are usually pretty long and the sugar content is higher than I'd like.

BUT it's also really easy to make healthy granola at home. All you need to do is swap those two main ingredients for healthier alternatives. Here are my favorite substitutions:

  • OIL: instead of canola oil use coconut oil, olive oil or nut butter in its place
  • CANE JUICE: totally unnecessary when you have things like maple syrup, honey or even mashed banana

By swapping out those two ingredients and keeping the rest of your ingredients whole and pure (i.e. oats, nuts, spices, etc.), then your homemade granola will be perfectly healthy and still totally delicious!


INSTRUCTIONS

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Pros of Using Slow Cooker

  • Makes A Huge Amount – unlike the traditional method to make granola, where you can only make as much as will fit on a sheet pan in your oven. It’s easier to make a huge batch of granola in the slow cooker, just as long as you have enough space to cool it in one layer.
  • Get’s Nice & Crunchy – surprisingly, the slow cooker granola gets nice and crunchy after drying out, just like normal granola!
  • Not Clumpy – because of the constant stirring, the granola is loose, not clumpy. I like this because I don’t eat handfuls of it at random, it’s too lose for that.
  • No Turning On The Oven – when it’s 100 plus outside in the summer, I want granola but wouldn’t brave the oven for it. This gives me another option!


Cranberry Maple Granola from the Slow Cooker

This homemade Cranberry Maple Granola is easy to make in a slow cooker.

  • 375min Duration
  • 360min Cook Time
  • 15min Prep Time
  • About 10 cups Servings

Ingredients

  • 3/4 cup pure maple syrup
  • 1/2 cup water
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup canola oil
  • 6 cups old fashioned rolled oats
  • 1 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw oat bran
  • 1 cup wheat germ, toasted
  • 1 1/2 cups dried cranberries
  • 1/2 cup dried apricots. chopped
  • 3 tablespoons sesame seeds

Preparation

1. Place the maple syrup, water, brown sugar and canola oil in the slow cooker and set it on HIGH. Mix to combine well.

2. In a large bowl combine the oats, sunflower seeds, pumpkin seeds and oat bran. Add one-third of the dry mixture to the warmed liquid mixture in the slow cooker, stir until evenly moistened.

3. Slowly add the remaining dry ingredients from the bowl, stirring constantly so that all of it is incorporated. Continue to cook on HIGH, uncovered for exactly 1 1/2 hours, stirring every 30 minutes.

4. Turn the slow cooker to LOW, cover, and cook until the granola is dry and a very light golden color, 4 to 6 hours, stirring every hour or so for even cooking.. When done, it will slide off a spatula or spoon.

5. While the granola is hot, stir in the wheat germ, dried cranberries, apricots and sesame seeds. Turn off the slow cooker, remove the lid and let cool completely the mixture will crisp as it cools.

6. Transfer to a tightly covered container, where it will keep for a month.


Granola Pecan Pancakes

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Do you love pancakes like we love pancakes?

In our home, foods that are traditionally thought of as “breakfast” foods – like pancakes – make appearances at all hours of the day. We often have “Breakfast for Dinner” nights and these fluffy pancakes with granola and chopped pecans are a favorite.

To begin, combine 2 cups flour, 2 Tb baking powder, and 1 tsp salt in a bowl. Stir those together and set aside for the moment.

Chop up 1/3 to 1/2 cup pecans. Set aside.

In your mixing bowl, beat together 2 eggs and 2 1/4 cup milk.

1/2 oil (extra virgin olive oil, vegetable oil)

and two tablespoons of sugar. Mix those together

Add in your flour mixture and beat until smooth.

Stir in your pecans, along with 1/2 cup of your favorite granola.

Butter or oil a hot skillet or griddle. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and bubble forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature, if it is to pale, warm it up.

I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them.

Serve with some sausage or bacon, and topped with your favorite syrup. Enjoy!