Slow-Cooker Honey Nut Granola
I lightened up my friend's recipe and changed the add-ins to our tastes. This honey nut granola now a family favorite! You can vary this recipe to your tastes, changing the nuts, seeds or dried fruits. —Tari Ambler, Shorewood, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
slow cooker
vegetarian
pescatarian
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup water
- 1/2 teaspoon ground nutmeg
- 1/2 cup honey
- 1/4 cup sliced almonds
- 3/4 cup raisins
- dash salt
- 3 tablespoons canola oil
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 3/4 cup dried cranberries
- 1/4 cup ground flaxseed
- 1/4 cup unsweetened shredded coconut
- 1/2 cup sunflower kernels
- 4-1/2 cups old-fashioned oats
- 1/3 cup toasted wheat germ
- yogurt optional
- Carbohydrate 40.3792731386459 g
- Cholesterol 0 mg
- Fat 26.9113928939706 g
- Fiber 5.91605614394773 g
- Protein 9.12802782570447 g
- Saturated Fat 6.08874079907038 g
- Serving Size 1 1 cups. (96g)
- Sodium 130.185966419746 mg
- Sugar 34.4632169946982 g
- Trans Fat 1.34072330175758 g
- Calories 412 calories
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 until crisp, 1-1/2 to 2 hours, 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.
