Go Back
+ servings
Print Pin
5 from 4 votes

Slow Cooker Salted Caramel Almond Granola

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 cups
Author The Seasoned Mom


  • 5 cups rolled oats
  • 1 cup coarsely chopped Blue Diamond Salted Caramel Almonds
  • ½ cup melted coconut oil canola oil, or other oil of your choice
  • ¼ cup almond butter
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon caramel extract
  • 1 ½ teaspoons salt
  • Optional: 1 cup miniature dark chocolate chips or other chips of choice (butterscotch chips or white chocolate chips would work well too!)


  • Spray inside of a large (6-quart) slow cooker with cooking spray. Add oats and almonds to the slow cooker; toss to combine.
  • In a small bowl, combine oil, almond butter, honey, vanilla extract, caramel extract, and salt. Warm in the microwave for about 20-30 seconds, or just until soft. Whisk together until smooth.
  • Pour liquid mixture over the oat mixture and toss to combine.
  • Cover, and cook in a vented slow cooker (I just left my lid about half-way ajar to let the steam escape) on LOW for approximately 2 hours, stirring every 30 minutes. Different slow cookers cook at different temperatures, so just watch your granola to determine when it’s ready. At the two-hour mark, check to see if it’s toasted and golden brown. If so, you can take it out of the slow cooker. If not, continue to stir and cook in 30-minute increments until it’s done.
  • Spread the granola onto waxed paper and cool completely. As it cools, the granola will get really crispy! If desired, stir in chocolate chips and store in airtight containers.