Slow cooker eggnog granola is a lightly sweet, crunchy addition to your morning yogurt. With hints of vanilla, nutmeg, and cinnamon, made easily with your crock pot. Whether you put out a bowl on your Christmas morning brunch or package it as gifts, you’ll enjoy the flavors of the season in this Slow Cooker Eggnog Granola. And eggnog isn’t just for holidays. This is a great back to school crock pot recipe, too!
Slow Cooker Eggnog Granola
Welcome to Day 4 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. You can see all of today’s recipes at the bottom of this post.
You know those things you look at, and you are about, and you want to just sink your teeth right in or slurp it down because you just imagine that it’s going to be this perfectly heavenly treat? And then you take a bite or a sip are sadly mistaken. It’s not that you don’t like it. It’s that it just tastes different than you anticipated. It’s like food deception, and it’s such a letdown.
I have this issue with cannoli. I look at cannoli, and I see this crispy shell filled with fluffy goodness, and I imagine that it’s going to be a light, sweet crispy crunch and basically a mouthful of frosting. Except that it totally not what it tastes like. It tastes good, but not really what I wanted, and so I’m always disappointed.
Coffee drinks are another one. I enjoy cold, sweet, frapped up things when it is warm out, so I think that’s going to translate into enjoying a hot version. I get all excited for my mocha goodness, I take a sip, and then I’m all like, bleh. It still tastes like coffee. Why when it’s cold and frosty and flavored with yummy things does it taste good, and yet when all of those yummy things are in the hot version, it still has the bitterness of coffee. I don’t get it.
Another one? Eggnog. Every Christmas pour myself a glass, thinking I’m going to be drinking liquid gold. Yeah, not so much. I don’t know what it is, but I just don’t like it. Now eggnog flavored stuff, like Eggnog Crumb Cake, that’s a whole different story. The creamy spiced flavor that I don’t really enjoy drinking actually tastes quite delicious when incorporated into cakes, pies, and even a healthier option like this slow cooker eggnog granola…
Slow Cooker Eggnog Granola has just the perfect amount of eggnoggyness.
And it’s super easy to make. Oats, nuts, flax seed for some superfood goodness, then flavor it up with nutmeg, cinnamon, vanilla, and yes, real eggnog. You can use dairy free eggnog for a vegan option. I keep it healthier by using all natural coconut sugar, but you can always use brown sugar to sweeten it up. And then, because I wanted some creamy bits to evoke the creaminess of eggnog, I added chopped white chocolate. White chocolate chips work too! Then in a couple hours you’ll have a pile of crunchy goodness and your house will smell super yummy!
If you don’t keep it all for yourself, this eggnog granola would make a great gift. Just package it in some little jars with cute ribbon and you are good to go!
Is there a food you always expect to love and then don’t enjoy it when you eat or drink it?
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Slow Cooker Eggnog Granola
With hints of nutmeg, cinnamon, and nutmeg, you'll enjoy the flavors of the season in this crunchy topping for your yogurt. Perfect for a Christmas morning brunch, or to give as a gift!
- 3 cups old fashioned oats
- 1 c sliced almonds
- 1/4 c ground flax seeds
- 1/2 cup eggnog (regular or a dairy free version, like Silk Almond Nog)
- 1 Tablespoon vegetable, canola, or avocado oil
- 1/2 cup coconut or brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup white chocolate chips or coarsely chopped white chocolate
- In a large bowl, combine the oats, almonds, and flax.
- In a small bowl, combine the eggnog, oil, sugar, cinnamon, nutmeg, vanilla, and salt.
- Add the wet ingredients to the dry ingredients, and toss until it is evenly distributed and moistened.
- Place into your slow cooker, put on the lid and prop the lid open slightly.
- Cook on high for 2-2½ hours, stirring every 30 minutes until dried and lightly browned.
- Allow to cool and stir chocolate. Store in an airtight container.
Looking for some more make-ahead recipes for Christmas morning? Check out my latest collection on Parade’s Community Table!
Here are some more of my favorite granola recipes…
- Cherry Vanilla Almond Granola
- Crunchy and Chewy Chocolate Hazelnut Granola
- Coconut Chia Granola Clusters
Recipes from Day 4 of Christmas Week! Please visit all our talented participants:
- Pistachio Roca from Cravings of a Lunatic
- Slow Cooker Eggnog Granola from Cupcakes and Kale Chips
- Hot Cocoa Brownies from Crumb: A Food Blog
- Soft Coconut Chocolate Chip Cookies from Food Done Light
- Cranberry Chai Tea Cookies from Farm Fresh Feasts
- Chanukah Gelt Cookies from Mother Would Know
- Peppermint Pinwheel Cookies from Food Lust People Love
- Rocky Road Fudge by My Catholic Kitchen
- Best Sugar Cookies from That Skinny Chick Can Bake
- Salted Caramel Chocolate Thumbprints from Mind Over Batter
- Gingerbread Chocolate Sandwich Cookies from Lauren Kelly Nutrition
- Habanero Orange Marmalade from Everyday Southwest
- Upside Down Sticky Apple Pie from From Gate to Plate
- Homemade Instant Hot Cocoa Mix from Flour on my Face
- Chocolate Raspberry Walnut Rugelach from The Little Ferraro Kitchen
- S’mores Hot Chocolate from Hezzi-D’s Books and Cooks