SLOW COOKER TROPICAL QUINOA GRANOLA — Crunchy granola with oats, quinoa, coconut, nuts and dried fruit, made in your slow cooker!
Granola is one of my favorite things to eat for breakfast. Especially if it’s homemade! And I couldn’t get enough of this Slow Cooker Tropical Quinoa Granola.
If you’ve never made granola in your slow cooker, you’ve got to try it! It’s so simple. And mush easier than pulling your granola out of the oven every 20 minutes to give it a stir.
Really, you could make almost any granola in the slow cooker, but I wanted to do something different than my usual combination of nuts and dried cranberries.
I happened to have some dried apricots and pineapple, and decided to go the tropical route. Dried mango would be excellent in this recipe too.
The great thing about granola is that it’s so easy to adapt to use up what you have on hand. I also seem to have odds and ends of dried fruit laying around.
Just throw in whatever you have. Okay, you made not exactly end up with a tropical version of granola if you do that, but you get the idea.
I definitely recommend the uncooked quinoa though. It gets toasty and crunchy as it cooks and adds wonderful flavor and texture! If you don’t have quinoa, sesame seeds are a good substitution.
Like I said, there’s nothing I love more than a hearty bowl of granola for breakfast. It’s also great with yogurt, or layered in a parfait.
No matter how you serve it, you’re going to love this easy, slow cooked tropical granola!
Be sure to save this Slow Cooker Tropical Quinoa Granola recipe to your favorite Pinterest board for later.
Equipment you’ll need to make this recipe:
Wooden or Bamboo Spoons
Large Baking Sheet
Check out more of my essential kitchen tools.
Crunchy granola with oats, quinoa, coconut, nuts and dried fruit, made in your slow cooker!
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 1 teaspoon cinnamon
- 4 cups old fashioned oats
- 1 cup uncooked quinoa
- 1 cup flaked coconut
- 1 cup macadamia nuts or almonds, chopped
- 1 cup chopped dried tropical fruit (pineapple, apricot, mango, etc.)
- In a lightly greased slow cooker, whisk together the honey, brown sugar, oil and cinnamon. Stir in oats, quinoa, coconut and nuts.
- Cover and cook on high, stirring well every 20-25 minutes.
- Stir in dried fruit, then spread granola on a parchment lined baking sheet to cool. Store in an airtight container.
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Who Dished It Up First: Adapted from Taste of Home