Slow Cooker Leftover Granola Bread

I don’t know about the rest of you homemade-granola-makers-with-kids, but we end up with a fair quantity of leftover, soggy granola. Never all at the same time, mind you. A bit here, and a bit there. But it adds up.

Where it adds up at our house is in a pint jar in my freezer.

The idea of re-purposing the stuff came to me last fall and is one of those small life changes inspired by Riana. ‘That stuff is still perfectly good, albeit soggy.’ I said to myself one day. ‘I worked hard for that granola. There’s quality foodstuffs in there. Not to mention the milk.’ When I had collected a jar full, I used it in some bread.

The first few loaves were just regular bread. The granola wasn’t enough to make it seem sweet, there was only an occasional raisin. But after a few loaves I figured why not capitalize on the granola?

So I started adding in extra raisins and nuts to make a delicious morning bread, perfect for those of us who can’t handle granola for breakfast (which is to say– me. Ironic isn’t it that the granola maker doesn’t eat it? Don’t know why, I wish I could feel good eating granola in the morning. It’s so quick and easy, and I never feel like cooking. But it makes my tummy feel bad. Partly the milk and partly the undercooked grains I think.)

Yesterday, I tried “baking” my first granola bread in Trixie. And it came out stellar! Best bread yet in the multi-cooker. I don’t know if that’s because of the way I baked it, or the fact that I added 2 eggs maybe? Who knows.

Since I used the slow cooker function, any of y’all with one of those could do this recipe. Although, since Trix has a “brown” setting, I started it out on that for 10 minutes, and got a delightfully brown crust. When the bread was mostly set, I flipped it over to brown the top, so the whole loaf had a nice crust. Not bakery quality, mind you, but something to work yer teeth on.

Anyway, you know I’m not much of a recipe cook, but here’s approximately what I put in my bread yesterday.

Leftover Granola Bread

  • 2 cups soggy leftover granola
  • 1/2 cup milk
  • 1/2 Tablespoon yeast
  • 2 eggs
  • 1/4 cup sucanat
  • 1 cup white bread flour
  • 3 cups whole wheat
  • 1/4 cup gluten flour
  • 1 cup walnuts, chopped
  • 1 cup dried currants, raisins or any kind of dried fruit (I recently discovered the dried currants at Whole Foods. They’re not organic, but they’re only $2.99/lb! That’s a steal! I like them even better than raisins, which I’ve always found too sweet really…)
  • 1 teaspoon salt
  • drizzle of molasses
  • good glug of oil
  • splash of vanilla

Add more flour as necessary, I think I used another 1/2 cup of wheat, or was it one and a half...? I usually make fairly soft doughs, but since I figured this slow cooker loaf didn’t need any extra help in the ‘moist’ department, I made it a bit on the stiff side. This did make it a slow riser, so next time I think I’ll use a full tablespoon of yeast.

Note: This made a very large loaf! Since Trixie’s got, as I said before, “back” she was capable of… “accommodating” …such…. “proportions.” As you all well know, size does matter, so those of you with the standard sized crock pots had probably better cut this recipe in half.

Proceed as usual with mixing the dough. Set in your well greased insert/pot for the second rising, then “bake” on high. I’m guessing on that last part. Trix doesn’t have a high and low (another unfortunate feature I forgot to mention) and the single “slow cook” function must be low, because it takes a loooong time to cook stuff. So, as I mentioned before, I started it out on brown for 10 minutes, then turned it down to slow cook. For oh… about an hour and a half? I think. ish. When the loaf was somewhat set on top, but still not truly done, I flipped it over and “brown”ed the other side for another 10. Then I turned the cooker off, but left the bread in for another half hour. Got that?

I forgot to mention that I used a silicone mat under the loaf, to make getting it out really easy. It worked great. I got a set of four different silicone baking things at a garage sale for $5. I cut a round the size of Trixie’s bottom out of the cake “pan,” and it’s perfect.

You can also just bake things in a souffle dish or anything else that will fit in your cooker (oven proof of course). My first loaf I did in a stainless steel bowl, set in a couple inches of water. But that sure wasn’t gonna get me any kind of crust, and seemed like an unnecessary extra dish. If there’s one thing I can’t abide, it’s an extra dish! Even now that I have a new fangled washer machine thingy.

There’s still plenty of room for improvement, but I’m pretty happy with this bread all things considered. It’s really hitting the spot for breakfast lately, slathered with butter. I usually need something more substantial than toast for breakfast, but now that it’s Hot here again, toast feels about right. Especially when it has plenty of yummy nuts and dried currants in it!

10 thoughts on “Slow Cooker Leftover Granola Bread

  1. We collect leftovers like that & feed it to the chickens. Your method feeds you again directely, our method feeds us again indirectly with the eggs. Both seem to be good solutions.

    I like your idea of collecting the silicon tray liners & cutting them to fit cake pans, I wouldn’t have thought of that.

    1. omg! having had chickens in cordova, it is so HARD to throw all that potential egg making material into the trash! even composting it feels like such a waste, when it could be making eggs. and when you have a toddler, food waste is pretty hard to avoid…

  2. when’s the product report on the dishwasher coming out? i washed dishes first thing this a.m., to beat the heat.

    thanks for the recipe. i’m getting this thing as soon as i can find one.

  3. I think I’m the one that collects the leftovers. “Scraps for Mama”, seems to be said quite a bit round here. I’m with you though, if I have gone to the trouble of making it, I don’t want to see it wasted.
    As for your other scraps, all though chickens would be ideal, we get to compost a fair bit with the worm farm. Have you thought about getting one of them? Super easy, and the little fellas (the kids that is, not the worms) love watching them.

  4. I do the exact same thing, collect the kids leftover soaked oats that they are currently having for brekky, or the not-yet-cooked-porridge that they decided they did not want for breakfast. It goes into a container in the freezer and, funnily enough, I make it into granola. That I don’t eat.

    They are organic oats and raw organic milk, I don’t want to be throwing that out, it’s a wee bit expensive! So I make a soaked and dehydrated granola that I send to work with hubby. It’s yum, just not what I eat for breakfast.

  5. I love the idea of using granola like this! We are big steel cut oat breakfast people and I will use the leftovers in smoothies(chocolate protein powder banana almond cinnamon smoothies*swoon*) and muffins.

    Just found the blog and love it!! I too was into Riana’s blog after randomly finding it through a garlic goggle search but am no longer able to access any of her blogs. What’s up with that?

    I know I was totally blown away by how much she and her family were living off the grid just when you think you are doing your share you read a story like hers!

    I was pretty giddy when I connected the dots and realized she was sisters with Novella after being a fan of hers for awhile.

    Great blog and have added to my reader. Thanks!

    1. sucanat is dried cane juice. meaning, the same stuff they make sugar out of, but instead of all the refining, they just dehydrate the juice to make a brown powdery sugar. it doesn’t dissolve as easily as regular sugar, because it’s not in crystals, so it doesn’t work in all recipes, but some it works fine. i use it in granola, and really like the almost carmelley flavor of the completely unrefined sugar. it’s also great for bread. whole wheat really benefits from either molasses, unrefined sugar or honey, all of which attract moisture, so help keep the bread from drying out.

  6. Ohh that sounds like the organic coconut flower sugar I’ve been using lately. Will see how this recipe works with that.

    Thank you

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