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Slow Cooker Pumpkin Spice Granola Recipe

This pumpkin spice granola is an easy make-ahead breakfast or snack the pairs perfectly with a cozy cup of coffee
Course Breakfast
Cuisine American
Keyword easy granola recipe, pumpkin spice breakfast
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 32 (¼-cup servings)
Calories 126kcal
Author The Seasoned Mom


  • 5 cups rolled oats
  • 1 cup coarsely chopped pecans
  • ½ cup canola oil
  • ½ cup maple syrup if you prefer a sweeter granola, increase to ¾ cup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons salt
  • 1 cup dried cranberries


  • Spray inside of a large (6-quart) slow cooker with cooking spray. Add oats and pecans to the slow cooker; toss to combine.
  • In a small bowl, whisk together the remaining ingredients until smooth.
  • Pour over the oats and toss until the oats and nuts are completely coated.
  • Cover, and cook in a vented slow cooker (I just left my lid about halfway off to let the steam escape) on high for 2-4 hours, stirring every 30 minutes. Slow cookers run at different temperatures, so keep an eye on the granola as you stir. When it looks golden brown and toasted (but not burned), you know it’s done.
  • Stir in the cranberries and spread the granola onto waxed paper. Cool completely before storing in airtight containers.


Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Sodium: 110mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.7mg