The past few years I started making my dad homemade granola for holidays and then on a more regular basis. It was something I felt was personal and spoke to who I was as a gift giver. Lately I’ve been paleo-fying just about everything I can as per requests from my boyfriend, Daryn (some of you are familiar with him via my IG or in real life). I always go by “if there’s a will there’s a way” with these kinds of requests. I’ve had general success recreating some of his and our favorite foods to fit my (and 80% of the time, his) lifestyle. Last week I baked chocolate donuts and I’ve been promising him vanilla bean scones for quite some time. Back in March I did cranberry blueberry scones and I even tried yuca fries! I like that we share in this foodie experience together and that he loves being my guinea pig for recipe testing So a few days ago he asked if I could come up with a healthier alternative to store-bought granola so he can eat it like cereal on mornings he works. He usually does oatmeal, which is a big part of his 20% non-paleo routine and I told him I knew a great crockpot granola recipe that I’ve used for my dad in the past. Then he asked if I would eat it, too, if I made it more geared towards my own preferences so I thought…sure, why not!? This recipe is adapted from a super easy, customizable recipe for Crockpot Granola from Barefeet in the Kitchen! I figured it wouldn’t be too difficult to just replace the amount of oats with non-oat ingredients and see where it went from there. On the first attempt, I found success! Introducing….
This stuff is crazy-delicious! The best way I can describe it is “like cinnamon-y chunky peanut butter” and D says it reminds him of Puppy Chow. He’s is calling it “Fancy Bird Food For People” but it’s not all that catchy so Cinna-Seed-Ola it is!
This came together quickly and easily and it’s a slow cooker creation, which makes it better in my book! Keep in mind: this will not replicate a classic granola texture because of the lack of oats, but it does fill a similar craving and flavor profile
Note: this is easily customizable. I made this version nut free due to my sensitivities but you could very well substitute any nuts/seeds you like or have on hand. Same goes with the nut/seed butter and flavors and dried fruit additions. This is a good base and I’ll be testing tons of variations once we eat through this batch!
We’ll eat this for breakfast or snack on it throughout the day or late at night. It’s a good any time recipe. In fact, D took it for breakfast on the go for work today- conveniently store in mason jars, he just grabbed one, strapped it to his bag, and went on his way! WIN! I hope you enjoy it!