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This Slow Cooker Homemade Honey Cinnamon Granola Recipe is so easy to make. It’s also super delicious AND nutritious and makes a big batch to enjoy to enjoy and share, too!
Why We Love This Recipe
Who knew you could make homemade granola in the slow cooker? After years of trying different recipes, my Slow Cooker Homemade Honey Cinnamon Granola Recipe is still my family’s favorite. It has just the right amount of sweetness and cinnamon.
This homemade granola recipe makes a large batch. I store it in an airtight container, and we enjoy it as a snack, in a bowl with milk and dried fruit, or layered in a parfait glass with yogurt and cut up fresh fruit. We especially like it with fresh strawberries or blueberries.
When the holidays come around or you need a gift just because, it makes a great homemade food gift too! (Be sure to check out my round up of Food Gifts here).
I first got the recipe for this granola recipe with honey and cinnamon from one of my son’s friends’ mom after she served it for them as a snack years ago when my son was over at their house. It’s delicious and oh so easy!
Over the years I have tweaked the recipe to reduce the amount of sugar significantly. I have also modified the recipe so that it can be made in the slow cooker. What makes preparing this granola in the slow cooker great is that you don’t have to heat up your whole kitchen from the oven and it is pretty hands off other than the occasional stirring during cooking time.
I use a large, 6-quart slow cooker with a digital timer (affiliate link) and love it! The built-in digital timer is great because when cooking time is up, it automatically switches over to a “keep warm” setting so that foods are less likely to overcook. That’s not as big a deal here for this recipe but can be for other slow cooker recipes.
Ingredient Tips For This Recipe
All of the ingredients for this honey cinnamon granola recipe are easily found at the grocery store. I like to buy store brand ingredients when I can to save money. Here are few other tips about some of the ingredients:
Be sure you buy the old-fashioned rolled oats and not quick-cooking oats for this recipe. The quick cooking type is basically chopped up oats and will not turn out as well for this granola as the old-fashioned style.
I like to buy pecans and other nuts at a warehouse club and keep them in the freezer for recipes year-round, like when I make Kahlua Gourmet Sugared Pecans, Spiced Caramel Almonds or Dark Chocolate Cherry Homemade Trail Mix.
Since this recipe already has honey and brown sugar in it, I like to use unsweetened coconut when I can find it (Kroger is where I’ve found it most consistently) If not, sweetened shredded coconut will work just fine.
This granola recipe also calls for bran cereal. I like to buy the bran buds rather than the flakes but it is up to you and your preference. Usually, this type of cereal is found on the top shelf of the cereal aisle because it is probably a less commonly sold variety.
The top shelf of the cereal aisle is also where you’ll find the wheat germ. It usually comes in a glass jar and I keep it in the refrigerator after opening so it lasts longer. It’s good to sprinkle on top of other cereals, oatmeal or yogurt too.
How to Make This Recipe
There are just a few simple steps to make this granola recipe. Using a large bowl, add all the ingredients and stir well to combine (1).
Then transfer everything to a large slow cooker (2). I use a 6-quart slow cooker (affiliate link). Follow the recipe instructions below for cooking time and temperature and periodic stirring.
Once the cooking time is up, spread the granola mixture on a large baking sheet (affiliate link) lined with a silicone baking mat (affiliate link) to cool before transferring to an airtight container.
Make Ahead Preparation Tips
I’ve already mentioned that this homemade honey cinnamon granola recipe is make ahead but I have a few extra tips to help. Make sure that you let the granola cool to room temperature. If you put it in your storage container while it’s still warm, it can form one giant block of granola. Sometimes you can break it off but sometimes it’s is difficult!
It stores well at room temperature for up to a week.
Is this granola recipe freezer friendly?
Yes! Just make sure that your granola is cooled to warm temperature, as described above before transferring to a freezer safe container. Don’t forget to date and label (affiliate link) it! It will last in the freezer for up to six months.
More Easy Make Ahead Breakfast Recipes
Making breakfast ahead of time saves time! Be sure to check out some of my other make-ahead recipes here:
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If you’ve tried this recipe, let me know how much you enjoyed it by coming back and leaving a comment below and a rating. I love hearing from you!
Slow Cooker Honey Cinnamon Granola
- 6 cups old fashioned oats
- ½ cup wheat germ
- ½ cup ground flax seed
- 1 cup almonds
- 1 cup unsweetened coconut
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup honey
- ½ cup canola oil
- In a large bowl, mix together oats, wheat germ, ground flax seed, almonds and coconut. Add brown sugar and cinnamon and mix well.
- In a small microwave safe bowl, combine honey and oil.
- Heat in microwave for 30 seconds to one minute on high until thinner and combined.
- Pour over dry ingredients in slow cooker and mix well.
- Transfer mixture to a 6 quart slow cooker.
- Cook on low for 2-2 ½ hours depending on how crunchy you like it, stirring the mixture every 30 minutes.
- Be sure to watch that it doesn’t burn on the bottom. It hardens up a bit as it cools, so don’t bake it until it’s completely crunchy.
- Transfer granola to a large baking sheet (I like to use those lined with silicone baking mats for easy cleanup).
- Spread out and cool completely then spoon into an airtight container. Will keep up to two weeks in the pantry or up to three months in the freezer.
- Enjoy as cereal, granola snack or as a topping for fruit or yogurt.
Originally published in February 2018 and updated in November 2020 with new photos, video, and content.
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