Slow Cooker Cranberry Almond Granola – make it in your instant pot too!
One of the biggest sells for me in buying an Instant Pot is the ability to get rid of your slow cooker, rice cooker, yogurt maker, etc., in exchange for one appliance! I have to admit though, I’ve only used my instant pot a couple of times as a slow cooker, but after this slow cooker granola, I think it’s going to become a new thing! There are some recipes that can’t be made using the pressure function, and most of them are things that need to be dry. Since you always need some liquid when pressure cooking in order for it to function, there are just going to be some recipes that need to be made using the slow cook or sauté button. Granola being one of those!
I know almond extract is one of those flavors that some of you just aren’t a fan of, but me myself and I go CRAZY over it! If you were at my house in the last two weeks while this granola was in my Instant Pot, you would have seen me with my head literally inside the pot, trying to bottle up ALL the smells. I got some super large, juicy dried cranberries from our co-op and that scent combined with the heavenly almond extract and maple syrup is enough to make someone break out their dancing shoes…
Can I tell you what else is great about this recipe? There’s no added sugar if you don’t want there to be! I used Wholesome Organic Pancake Syrup, but you can use real maple syrup if you want to cut out the cane sugar. Then, the cranberries provide a little added tart sweetness and the coconut oil/sliced almonds give that nice nuttiness and crunch! In the directions below, I’ve given instructions for using either an Instant Pot or a traditional slow cooker, depending on what you have.
Ooh, doesn’t it just make you want to curl up on the couch in your robe with a cozy mug of coffee in one hand and a big old bowl of granola and yogurt in the other??
- 5 cups rolled oats
- 1 cup dried cranberries
- 1 cup sliced almonds
- 1 teaspoon almond extract
- ½ cup maple syrup or pancake syrup
- ½ cup coconut oil
- 2 tablespoons chia seeds
- Combine all ingredients in your slow cooker or Instant Pot.
- Slow cook on high for 4 hours or set your Instant Pot to Slow Cook, More, for 4 hours.
- Prop a heat proof lid on top of your preferred cooker, but set it slightly askew so steam is able to escape.
- Stir granola once every hour, then spread on a large baking sheet to cool.
- Once cool, store in an airtight container.
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