Chocolate Chip Cookie Granola
This Purely Elizabeth copycat cookie granola is hands down the best granola recipe! It's perfectly crunchy and clumpy and tastes just like chocolate chip cookies. Enjoy it with milk or yogurt or by the handful as a snack!
Servings: 12
Ingredients
- 3 cups rolled oats
- ⅓ cup melted coconut oil
- ⅓ cup coconut sugar
- ¼ cup oat flour
- 2 Tablespoons natural creamy almond butter
- 2 Tablespoons maple syrup
- 1 Tablespoon chia seeds
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ cup chocolate chunks or chocolate chips
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, oat flour, chia seeds, cinnamon, salt and baking soda.
- In a separate bowl, whisk together the almond butter, melted coconut oil, coconut sugar, maple syrup and vanilla until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir until fully combined and the oats are well coated.
- Spread the granola mixture evenly on the baking sheet and press it down a bit with a spoon so it will stick together. Bake for about 30 minutes or until golden brown.
- Allow the granola to cool for about 5 minutes, then sprinkle the chocolate chips over granola while it continues to cool. The chocolate chips will melt a bit, which is what you want. Let the granola cool completely before enjoying or transferring it into a storage container.
Notes
- Storing: Keep in an airtight container for up to two weeks at room temperature, in the fridge for up to 1 month or in the freezer for up to 3 months.
Nutrition
Serving: 1/3 cup | Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 233mg | Fiber: 4g | Sugar: 12g