5-Ingredient Slow Cooker Cinnamon Applesauce

5-Ingredient Slow Cooker Cinnamon Applesauce | rock + paper + skillet

You might not think of applesauce as being one of those things you need to make. I mean, Mott’s has a pretty good handle on the market right? But I’m hear to tell you, as someone who has made 4 batches in 2 weeks, Mott’s ain’t got nothin’ on me. No kidding, I’m eating a small bowl of homemade applesauce right now, fresh out of the slow cooker, as a late night snack! READ MORE »


It all started out so innocently. A little nibble. Okay a spoonful. Maybe a bowl. And then SCREW IT. I’M EATING IT ALL.

And that is how this grain-free, Paleo, made-in-under-an-hour, and COMPLETELY ADDICTIVE granola got its name. Cracknola. It was technically “Yaya’s Cracknola” but we had to shorten it from there so that we had more time to shove fistfuls into our pieholes.

Cracknola is adapted from Danielle Walker’s Vanilla-Almond Granola (from her first cookbook), and after years of tinkering and updating and adding it’s taken on a life of its own now. Yaya’s original recipe includes breadcrumbs made from Cranberry-Orange Muffins, another Against All Grain recipe. I’ve made it with the muffin breadcrumbs and without and I don’t notice a major difference. My girls don’t love cranberries so I’ve come up with my own flavor combination for muffins that the girls love and I prefer as well. If you’d like to include muffin breadcrumbs and don’t want to bake from scratch you could either buy your favorite gluten-free muffins or Simple Mills has several muffin mixes out right now that I bet would be OUTSTANDING in this granola. Banana, I’m lookin’ at you.

I love having Cracknola on top of my favorite yogurt (currently dairy-free Kite Hill) or as a cereal with, a big splash of The New Barn Vanilla Almondmilk. My husband eats it with a spoon, right out of the container. And he is applauded for it! No judgement here! Try a batch of Cracknola and I bet this becomes your go-to granola recipe, just like it became ours. Enjoy!



Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Approximately 6 cups

Serving Size: 1/2 cup


It's called Cracknola for a reason! Whether on top of yogurt, a quick cereal with your milk of choice, or just straight off the spoon, this is some of the best stuff on earth!


1 cup raw almonds

1 cup raw cashews

1 cup raw pecans

1/4 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

1/2 cup unsweetened coconut flakes

2 gluten-free muffins, dried/toasted and broken into crumbs (optional)

1/3 cup coconut oil

2/3 cup raw honey

1 1/2 teaspoon pure vanilla extract

1 teaspoon sea salt

1/2 cup raisins

1/2 cup golden raisins

1/2 cup dried cranberries


Preheat oven to 300 degrees.

Line a jelly roll pan with parchment paper, leaving a little overhang.

Put the almonds, cashews, and pecans in a food processor fitted with the chopping blade and chop the nuts into smaller pieces, somewhere between a fine chop and dust. Pour chopped nuts into a large mixing bowl. Add both seeds, coconut flakes, and breadcrumbs (if using) into the mixing bowl.

Measure coconut oil, honey, and vanilla extract in a glass measuring cup. Microwave for 30-45 seconds until they melt together. Pour the mixture over the nuts and seeds and stir until well combined.

Spread the granola mix onto the parchment lined jelly roll pan and bake for 25-30 minutes until golden brown, stirring once. 

Remove pan from oven and let cool slightly, about 5 minutes. The granola may appear liquid around the edges. Don't worry - it will cool to a solid. Sprinkle cooled granola evenly with sea salt and the dried fruit mix, gently pressing fruit into the granola. Let dry until hardened and break into chunks. Store at room temperature for up to a week.














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