You’ll love my twist on regular granola. This homemade granola recipe is soft-baked, nutty, and chewy. The best part is that you make it in your crockpot! It’s great for noshing as a snack, sprinkling on yogurt, or gifting to neighbors.
Why you should make homemade granola
Are you a “Granola“? I grew up in the ’60s with a mom ahead of her time who embraced whole foods. I remember making and eating granola long before it was cool. I guess that makes me a “Granola“.
The name “granola” actually has a pretty quirky backstory! It’s believed to have started in the late 1800s with Dr. James Caleb Jackson, who created a baked cereal he called Granula. Not long after, another breakfast pioneer, John Harvey Kellogg (yep, that Kellogg), made his own version and had to tweak the name to Granola to avoid legal trouble. So in a funny twist, two cereal moguls helped shape the name we still use today.
But back to my granola, what’s unique about it, while I love me a good crunchy baked granola, a few years back I was bitten by the soft-granola bug. Enter making granola in your slow-cooker, oh my! It toasts the grains and nuts while giving it all a deliciously chewy texture. Be still, my granola-loving heart!
What is Granola?
Granola is a mixture of oats, nuts, seeds, and sweetener, baked until it’s crisp, or in this case, soft-baked in your slow cooker! It’s typically used as a breakfast cereal, snack, or topping for yogurt and fruit. Traditional granola is crunchy, but this homemade granola recipe uses a lower temperature and shorter baking time to keep it soft and chewy, without losing that classic toasty flavor.
Is Granola Gluten-Free?
Granola can be gluten-free, but it depends on the oats and any added ingredients. Oats are naturally gluten-free, but they’re often processed on equipment shared with wheat. To make this homemade granola recipe gluten-free, just use certified gluten-free oats and double-check that your add-ins (like nuts or chocolate chips) are labeled gluten-free too.
Simple Ingredients for Crock Pot Granola
- Old-fashioned Oats: Don’t use quick-cooking oats; if it’s important, use gluten-free oats.
- Butter or Oil: I used grass-fed butter for a richer flavor, but you can use half and half or use all oil if preferred. Coconut oil and avocado oil would be my favorite choices. A neutral oil is preferred.
- Honey or Maple Syrup: A combination of the two also works great. To keep it vegan, use maple syrup.
- Spices: Use your favorites here; I used cinnamon which is classic, but also add nutmeg or your favorite pie spice blend. Also a little touch of kosher salt is important here too.
- Vanilla Extract: Adds depth to all baked goods!
- Optional Add-Ins: Be creative, toss in your favorite nuts, some Chia seeds, or Flax seeds or flax meal, add a few tablespoons of brown sugar (reduce the honey).
Get the full recipe in the recipe card below.
This post was originally posted in 2017, but has been updated for a better reader experience with tips, photos, and variations. The recipe is the same.
Some might balk at the very first ingredient, which is ½ cup of melted butter; you can use a good oil or a combination.
I prefer coconut oil or avocado as an alternative. This makes a large batch, so don’t let half a cup of any fat scare you away. Plus I use grass-fed butter; well, the butter wasn’t grass-fed, but the cows that gave the milk were…ha!
How to make soft-baked granola
Lightly spray your crock pot with spray oil, then pour in melted butter and add 5-6 cups of rolled oats (not quick-cooking). Give it a quick stir. You can also wait and pour the butter at the very end.
Fresh Tips: You can melt the butter in the crockpot, but it’ll take awhile. I usually melt my butter on the stovetop or in the microwave and then transfer it to the crock.
Add a generous tablespoon (or two) of ground flax meal (or whole flax seeds if you prefer the seeds), my boys don’t notice the meal which is why I use that instead.
Additionally toss in a couple tablespoons of light brown sugar, this is optional, but I am making a Maple Pecan Granola, and brown sugar and maple go hand in hand. Pour in a couple of teaspoons of vanilla.
Likewise, add some chia seeds (optional), but the more good stuff the better, no?! Every time I see a chia seed, I am reminded of the Cha-Cha-Chia Pet commercials of old. Do they still have those? Recently, I’ve discovered hemp hearts as well; they are delicious, raw, tossed in yogurt or in your granola.
Finally, add your kosher salt; yes, salt brings out the ultimate “oaty-ness” of the oats…yum.
Now, add your honey; good local raw & unfiltered honey is so very good for you.
Honey 101
- Did you know that honey is the only food that won’t spoil? It has an indefinite shelf life if kept closed.
- It will crystallize and harden, yet all you need to do is place the container in a pan with hot water (not boiling) until it returns to its original honey-like state.
- It does have bacteria in it, which is good for anyone over the age of 1, but these bacteria can be dangerous for infants, not that you’ll feed your infant granola. Although I know my mom gave me raw honey in my bottle when I was a baby…and I’m okay, I think, well maybe, it’s debatable!
Lastly, if adding, add pure maple syrup, the real stuff. If you use maple syrup, reduce your honey by the amount of syrup you add. If only a few tablespoons, then don’t worry about it.
Give it all a good stir with a wooden spoon, it will start out rather clumpy as things stick to the honey and syrup, but don’t worry as it melts and cooks it will mix about.
Set crockpot on high and place the wooden spoon between the lid so that you prop the lid open slightly, which allows some heat and steam to escape while it’s baking.
Stir the oat mixture every 15 minutes for about 1 to 1-½ hours, being careful towards the end as it can actually burn, so watch around that hour mark.
When it’s finished to your liking, pour onto a large piece of parchment or wax paper or onto a sheet pan to allow to cool completely before bagging.
Scoop granola into quart-size freezer baggies (it will make between 3-4 full baggies worth). I like to keep one in the cupboard and the rest in the freezer, or give it away, it makes a lovely hostess gift or neighbor gift.
Ways to Use Granola
My favorite way to eat this granola (besides sneaking handfuls) is as a mid-morning snack with a little vanilla yogurt (try Vanilla Bean Greek Yogurt) and berries or lemon curd!
I love serving these yogurt parfaits during breakfast or brunch, they are such a fun, healthy, and wholesome dessert, treat, or protein-packed breakfast.
Try it with vanilla yogurt, blueberries or blackberries and pomegranate arils, a favorite combo of mine.
WOW! Give it a try and let me know what you think, or share your unique flavor combinations!
How to Make Yogurt Parfaits with Granola
Choose a couple of pretty glasses for the yogurt parfaits; any glass will do (a mason jar, wine glass, martini class or pretty glasses or bowls).
Alternate layers, starting with granola, then yogurt and berries, topped with more granola, and finally a dollop of yogurt on top with a few additional berries. Layer a little of this granola butter in there, too! It’s so delicious!
Suddenly plain ol’ granola is all dressed up and is looking a lot like dessert!
Easy Granola Recipe Variations
- Berry Harvest: Toss in freeze-dried or dried berries once cooled, strawberries and cherries are especially dreamy.
- Peanut Crunch: Swap some of the nuts for roasted peanuts and add a drizzle of natural peanut butter before baking for a warm, nutty twist.
- Maple Bliss: Use real maple syrup in place of honey for that deep, caramel-like sweetness, it gives the granola a beautiful golden color, too. Try tossing in some pepitas too!
- Olive Oil Glow-Up: Try extra virgin olive oil instead of melted butter or coconut oil for a rich, earthy flavor (surprisingly lovely with a sprinkle of sea salt!).
- Chocolate Almond Dream: Stir in a handful of mini chocolate chips or chopped dark chocolate after baking, it melts just enough to coat the oats.
- Tropical Morning: Add dried pineapple, coconut flakes, and macadamia nuts for a sunny, island-inspired batch. Also try golden raisins.
- Other whole grains: Try adding other cooked or puffed grains sucha s quinoa, millet, amaranth!
How to Store Homemade Granola
Freezing: Yes, soft granola freezes great! Spread it out on a baking sheet first to freeze, then transfer to a freezer bag or airtight container. It’ll keep well for up to 3 months. To enjoy, just let it thaw at room temperature, no baking needed.
Cool Completely: Let your granola cool all the way before storing, it helps the texture settle into that perfect chewy goodness.
Room Temperature: Keep it in an airtight jar or container at room temp for up to a week or two. Since it’s soft, it can get a little stickier over time, but it’ll still taste amazing.
Refrigerator Option: If your kitchen runs warm or humid (hello, summer!), you can store it in the fridge for up to 2-3 weeks. Just know it’ll firm up slightly when chilled, a quick rest at room temp brings it back to its chewy self.
That’s it, super easy and I guarantee you will fall in love with it! So many variations and ways to make it, I would love to hear your favorites. Check out the recipe card for loads of options.
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Video
Ingredients
BASIC SOFT GRANOLA
- 5-6 cups rolled oats not quick oats, use gluten-free if needed
- ½ cup butter melted (or ¼ cup melted butter + ¼ cup oil or replace butter with ½ cup oil of choice, try coconut oil)
- 2 Tablespoons Flax Seeds Optional, or Flax Meal
- 1 Tablespoon Chia Seeds optional
- ¼ cup Organic Hemp Hearts optional
- 1 – 2 teaspoons vanilla extract
- 1 teaspoon salt
- ½ cup honey
OPTIONAL ADD INS
- ½ cup slivered almonds or any other nut/seed of choice
- ½ cup shredded coconut unsweetened
- 1 – 2 teaspoons cinnamon also try pumpkin pie spice, apple spice
- ½ cup dried fruit dried cranberries, raisins, chopped dates, dried cherries, etc
- ¼ cup maple syrup reduce honey, by ¼ cup in most cases
Instructions
- I change up my ingredients all the time; the beauty of this recipe is that it is totally customizable, so feel free to make your own or follow one of mine.
- You'll need a larger crockpot for this recipe, if you have a small cooker, then reduce the amounts. This can also easily be doubled in a large crockpot. Spray crock with spray oil. Add all dry ingredients to the crockpot, stir it.5-6 cups rolled oats, 2 Tablespoons Flax Seeds, 1 Tablespoon Chia Seeds, ¼ cup Organic Hemp Hearts, 1 – 2 teaspoons vanilla extract, 1 teaspoon salt, ½ cup slivered almonds, ½ cup shredded coconut, 1 – 2 teaspoons cinnamon
- Add melted butter (or oil) and honey (or maple syrup) and stir well. Turn crockpot on high, venting the lid with a wooden spoon. Stir well every 15 minutes, cooking for 1 – ½ hours. Watching close at the end as it can burn.½ cup butter, ½ cup honey, ¼ cup maple syrup
- Turn onto wax or parchment paper or onto a cookie sheet to cool. Add any after cooling mix-ins (such as chocolate chips/chunks). Package in quart size freezer baggies and freeze any unused portions.½ cup dried fruit
Notes
Store soft granola in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. For longer storage, freeze in a sealed bag or container for up to 3 months, just let it thaw at room temp before serving. MAPLE PECAN GRANOLA
Basic Granola Recipe +
½ teaspoon nutmeg
¼ teaspoon cloves
⅓ teaspoon ginger (optional) above spices may be replaced with 2 rounded teaspoons of pumpkin pie spice
1 cup chopped pecans
2 Tablespoons light brown sugar
Reduce honey to ¼ cup and add ¼ cup pure maple syrup COCONUT-PECAN GRANOLA
Basic Granola Recipe +
½ – 1 cup unsweetened coconut, shredded or flakes
1 cup toasted pecan pieces (toast in 350 oven for 5-6 minutes)
1 handful whole pecans (optional)
2 Tablespoons dark brown sugar (optional)
After it’s cooled slightly, sprinkle on some additional sea salt, toss to combine, I like Flaky Sea Salt. HAWAIIAN GRANOLA
Basic Granola Recipe +
½ – 1 cup unsweetened coconut, shredded or flaked
½ – 1 cup roasted (salted ok) macadamia nuts, rough chopped
Replace butter with ½ cup melted coconut oil (or just ¼ cup oil and ¼ cup butter) DARK CHOCOLATE GRANOLA (my husband’s favorite)
Basic Granola Recipe +
⅓ cup cocoa powder
½ cup dried cranberries or cherries (optional)
1 cup dark chocolate chips or chunks (*mixed in after granola has cooled) TRAIL MIX GRANOLA
Basic Granola Recipe +
½ cup cashews (raw or roasted/salted) rough chopped if desired
¼ cup roasted pumpkin seeds
¼ cup roasted sunflower seeds
½ cup walnuts, rough chopped
½ cup pecans, rough chopped
½ cup dried fruit (raisins, dried cranberries, dried cherries, dried mango, etc)
Additional ¼ cup honey or maple syrup
½ cup mini chocolate chips, added after granola has cooled (optional) YOGURT PARFAITS
1 cup vanilla yogurt (or your favorite, I love Noosa Vanilla Bean yogurt or try making your own yogurt
¼ cup prepared granola
¼ cup berries of choice (blackberries, blueberries, strawberries (sliced), pomegranate arils, etc.)
Nutrition
natalie
this made a ton, but its ok because it was soo delicious! i froze some and gave some away!
You can always halve the recipe, but it does freeze great and makes a great gift.
Martha
How long does this last? I’m making it today and I’m the only one eating it.
Freeze what you aren’t eating!! It freezes great. And will last for about 3-4 months. At room temp I wouldn’t go longer than a week. Hope you love it!
Kim
Is it truly softer to eat? I’m having issues chewing on anything crunchy. But the yogurts or oatmeals are not enough without some texture❣️❣️
✌????????????
YES, that is what I love about it, it’s not crunchy at all, unless you bake it too long in the crockpot. It’s soft and chewy!! You will love it Kim!
chellie
I’ve never made granola in my crockpot, now I’ll have to try. We are big fans of parfaits too. Great recipe!
Hope you do!! Blessings on you my friend!
Lynn Spencer
OK, consider myself schooled! Did not know I could make granola in a crock pot! And those parfaits! The perfect brunch course. Thanks!
Thank you so much Lynn, I didn’t realize it either, until I was on the hunt for how to make it softer!!