Slow-Cooker Honey Nut Granola

Total Time:Prep: 20 min. Cook: 1-1/2 hours + cooling

Recipe by Tari Ambler, Shorewood, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 06, 2023

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


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!

    • Unsweetened Coconut

    Look for unsweetened coconut in the baking or health food section.

    Watch How to Make Slow-Cooker Honey Nut Granola

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    Slow-Cooker Honey Nut Granola

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    Yield:8 cups
    Prep:20 min
    Cook:1 hour 30 min
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    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
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    Directions

    1. 1
      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.
    2. 2
      Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.

    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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