This post is sponsored by The Quaker Oats Company, but all opinions are my own.
I’ve tried a lot of different store bought and homemade granola recipes and this Slow Cooker Homemade Honey Cinnamon Granola made with Quaker® Old Fashioned Oats is still my family’s favorite. It has just the right amount of sweetness and cinnamon. I try to have some of this homemade granola on hand at all times. My son LOVES it and would eat it every day if he could.
I first got the recipe for Slow Cooker Homemade Honey Cinnamon Granola from one of my son’s friends’ mom after she served it for them as a snack one time when he was 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. I’m not sure why I haven’t tried it before – I’ve mainly kept to soups and stews in the slow cooker but this granola will be done before you know if with very little hands on effort.
I like that this recipe is made with so many nutritious ingredients like Quaker Old Fashioned Oats, wheat germ, flax seed, and almonds. By making my own granola I know just what’s in each batch and feel good serving it to my family because of that.
Did you also know 2017 marked the 140th anniversary of The Quaker Oats Company? An American brand that is the loved and trusted leader in oats, it delivers nutrition with the highest quality and most delicious oats to more people in a variety of ways – more than any other brand.
My slow cooker homemade honey cinnamon granola 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. Or when the holidays come around, it makes a great homemade food gift too!
I hope you’ll give my Slow Cooker Homemade Honey Cinnamon Granola a try – enjoy!
Slow Cooker Honey Cinnamon Granola
- 6 cups Quaker Oats Old-Fashioned Oats
- 1/2 cup wheat germ
- 1/2 cup ground flax seed
- 1 cup almonds
- 1 cup unsweetened coconut
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 1/3 cup honey
- 1/2 cup canola oil
1. In a 6 quart slow cooker, mix together pats, wheat germ, ground flax seed, almonds and coconut. Add brown sugar and cinnamon and mix well.
2. 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. Pout over dry ingredients in slow cooker and mix well.
3. 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.
4. 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.
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