Slow Cooker Coconut Granola Bars

Slow Cooker Coconut Granola Bars.  I love my slow cooker. I try and make as many things in it as possible.  I have made slow cooker soups, slow cooker glazed nuts and slow cooker breakfast quinoa.

However, I had never thought to make cookies or granola bars in the slow cooker!  So when I saw this recipe on Lauren Kelly Nutrition, I knew I just had to try it!  If you haven’t checked out her blog, you should!  Lots of good gluten free recipes.


Slow Cooker Coconut Granola Bars - My Whole Food Life


My recipe is slightly different than Lauren’s.  I changed a few things to suit my own tastes.  I called my version bars, because they seemed more like chewy granola bars to me.

I personally loved this recipe and I was sad when they were all gone.  These slow cooker granola bars are gluten free and vegan. 🙂

Slow Cooker Coconut Granola Bars

Slow Cooker Oatmeal Coconut Cookies

Serves 8 bars     adjust servings

A healthy snack you can make in the slow cooker!


  1. In one bowl , combine all the dry ingredients.
  2. Combine wet in another bowl .
  3. Add wet to dry and mix until everything is combined.
  4. Fold in the chopped dates.
  5. Grease the slow cooker . I used a 7 quart.
  6. Place some parchment paper in the bottom of the slow cooker and also up the sides.
  7. Grease the parchment paper as well.
  8. Spoon batter into the slow cooker and pat the mixture down well so it's evenly distributed.
  9. Cook on low for about 2 1/2 hours. (You can tell it's done when the middle is no longer mushy.
  10. Once the bars are done, pull them out by grabbing the parchment paper. Set them aside to cool for 40 minutes.
  11. Once the mixture has cooled completely, cut it into bars using a pizza cutter.


Recipe Notes

These bars need to be stored in the refrigerator. You can also freeze them.

Recipe adapted from Lauren Kelly Nutrition

Slow Cooker Coconut Granola Bars


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61 thoughts to “Slow Cooker Coconut Granola Bars”

    1. Yes it is, but both will work. I like using coconut butter because it has a buttery texture like real butter.
  1. Do you think you could double the batch and make layers between parchment paper? Or could this also be done in the oven? I like to make double or triple batches of things like this. :-)
    1. I'm not sure the top batch would cook. You can probably do one batch in the slow cooker and one batch in the oven? For the oven, I would set the temp at 350 and check after 15 minutes.
  2. Are you supposed to melt the coconut butter or oil first? I've never made anything with coconut butter before.
    1. I soften the coconut butter, but it doesn't need to be melted. The coconut oil does need to be melted though.
  3. What a unique cooking method! I just put a batch in my new Instant Pot on the slow cooker setting. I substituted almond butter for the coconut butter. I think peanut butter would be delicious also. I'll report back when they are done! Thanks so much!
      1. They are wonderful with almond butter. I cut down a little bit of fat by using 1/3 cup rather than a 1/2 and they held together perfectly. I forgot to grease the parchment and happily found it was not necessary. The bars came right off after they cooled and were cut. This recipe really is a blank slate. I foresee apricot ginger coconut granola bars in my future!
        1. Good to know about the greasing. I only did that because the original recipe suggested to do so. I will skip that next time and also try them with almond butter. Thanks for sharing. :)
  4. I just made this cookie and it is delicious! I didn't have the coconut butter so I substituted real butter. I also added a half banana and omitted the chia seeds. I buttered the slow cooker but didn't use the parchment paper--it is indeed crumbly coming out of the pot but seemed to cook fine. It is a moist, soft, and a delicious cookie.
    1. Yes you can leave them out. You can replace them with something else too. Like another dried fruit or chocolate chips.
  5. These are in the slow cooker right now! Where do you get your coconut butter? I had to use coconut oil and used chocolate chips instead of dates!! I'm very excited to see how they turn out.
    1. I get my coconut butter at my local health food store. You can also make your own.
      1. I want to make this in the oven to make more at a time (it doesn't even last a day in the house!!). Do you foresee any problems with doing so?
  6. These are delicious! I am just wondering why they were so crumbly coming out of the slow cooker. I didn't soften the coconut butter and I used flax powder instead of flax meal. Would that make a difference ? Or should I have left them in the slow cooker to cool a little? Mine came out more like a crumbled granola but still tastes great!
    1. I am sorry they came out that way. Maybe it was the coconut butter? I softened mine. I am not familiar with flax powder, so don't know if that was the issue. Maybe next time try softening the coconut butter and letting them cool a bit in the slow cooker?
  7. What do you recommend to grease the slow cooker? We are non-dairy, so we can't use butter, and I wasn't sure what somewhat healthy options there are? Thanks!
  8. These were delish!!! I adapted a little... Left out vanilla and decreasedthe syrup to one third... Replaced half the flax with coconut.. Reminded me of the taste of baklava! Will be making these again. Yum. Thanks!
  9. I have another question for you! :) I made these last night, and stuck to your recipe (besides adding Enjoy Life mini choc. chips - to persuade my kids to try them). They are yummy! My only problem was that the edges burnt and the middle didn't really cook all the way, so they fell apart. I'm wondering why people want to cook this in the slow cooker? Is there a benefit? I saw that you said you can put them in the oven as well. Maybe that will solve my problem? They are so yummy, I definitely want to try again! I think my kids will eat them if they aren't crumbly. As always, thank you so much for sharing your recipes!!
    1. I am sorry that happened. It seems like some people make it and it comes out great, and others have the same results as you. :( All I can guess is that everyone's slow cooker is a bit different? You can try making them in the oven. I would bake at 350 for 15-20 minutes. Also, don't cut them until they are completely cooled off. Another thing you can try to do, is to store them in the fridge when they are done. Maybe the coconut butter will solidify more and hold them together? Glad you like the taste!
      1. I was thinking it has to be that the slow cookers cook differently as well. I was good and waited almost an hour to cut them. Even with a hungry teenager breathing down my neck, lol! :) I will try the oven and see how it works. Thanks for the advice!
        1. Hi melissa! I had readers tell me that too, I think it depends on the size of your slow cooker. I think one of my readers cooked them longer (in a small slow cooker) and got better results. I am so glad you like the recipe and yours looks delicious too!! I can't wait to try it! :)

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