Crockpot Orange Ginger Granola

Artec compared me to a hurricane last week. He said when I’m stressed, it looks like a hurricane blew through the house – and lingered in the kitchen – before hopping on a bicycle and spinning furiously off to work. I made a million excuses about work, training, racing, recovery and house projects.

Orange ginger granola on top of a blueberry spinach smoothie bowl

Artec just shook his head and let me know I was beginning to sound like a broken record. So, I made a halfhearted promise to keep my stress – and my mess – under wraps for the rest of the spring. This promise inspired me to be proactive over the weekend, and I decided to make a batch of granola in my crockpot. I have been eating it on top of smoothie bowls all week. It’s minimized my unplanned breakfast hurricane in the morning, and Artec has been happily snacking on it too.

Recipe: Orange Ginger Granola in a Crockpot


  • 2.5 cups oats
  • 1 cup unsweetened coconut flakes
  • 1 cup almonds (or nuts of choice)
  • 1 cup pumpkin seeds (or seeds of choice)
  • 1 cup coconut oil
  • 1/2 cup agave nectar
  • zest of two oranges
  • zest of  one ginger root piece
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These were the ingredients I had on hand. It was delicious!


Coat the inside of the crockpot with some coconut oil. Dump all the ingredients inside the pot and stir (coating everything in the coconut oil). Turn the crockpot on to low and leave the lid ajar. Stir the granola every 20-30 minutes for three hours.

This photo needs a strong cup of coffee

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