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Slow-Cooker Honey Nut Granola

I lightened up a friend's recipe and changed the add-ins to our tastes. This honey nut granola is now a family favorite! You can vary the recipe as you like, changing the nuts, seeds or dried fruits. —Tari Ambler, Shorewood, Illinois
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours + cooling
  • Makes
    8 cups

Ingredients

  • 4-1/2 cups old-fashioned oats
  • 1/2 cup sunflower kernels
  • 1/3 cup toasted wheat germ
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 1/4 cup ground flaxseed
  • 1/2 cup honey
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • 3/4 cup dried cranberries
  • 3/4 cup raisins
  • Yogurt, optional

Directions

  • In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high 1-1/2 to 2 hours or until crisp, stirring well every 20 minutes.
  • Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.

Test Kitchen tip
  • Be sure to stir the granola mixture thoroughly every 20 minutes for even cooking.

  • Test Kitchen Tips
  • Seeds add both crunch and fiber to breakfast. Good options include sunflower, sesame, pumpkin, poppy and flaxseed. (Flaxseed is usually ground to make more nutrients available.)
  • Wheat germ, the embryo of the wheat plant, is a concentrated nutrient source. Each tablespoon adds 2 grams protein and 1 gram fiber to dishes. So go ahead and shake some over your cereal, add to granola recipes or blend it into smoothies.
  • Check out these breakfast recipes that are ready in 30 or less!

  • Editor's Note
    Look for unsweetened coconut in the baking or health food section.
    Nutrition Facts
    1/2 cup: 267 calories, 12g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 39g carbohydrate (19g sugars, 5g fiber), 6g protein.
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    Reviews

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    Average Rating:
    • Grammy Debbie
      Apr 29, 2019

      Very good and very simple to make. I did bake mine in the oven rather than utilize the slow cooker and I left out the sunflower seeds as I didn't have any on hand. I plan on using the plain granola (prior to stirring in the dried fruit) to make a loaf or two of granola bread and will then enjoy the rest in yogurt parfaits. By the way, granola, especially this one freezes very well!

    • March
      Mar 12, 2019

      Good one

    • bonito15
      Mar 3, 2019

      This was delicious - not a fan of coconut so omitted that but otherwise followed the recipe exactly - really good.