Chocolate Chip Cookie Granola
Learn how to make the perfect Cookie Granola at home. This recipe has rolled oats, vanilla, chocolate chips, maple syrup, and legit tastes like a chocolate chip cookie!
Servings: 15
Calories: 227kcal
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds not toasted
- ⅓ cup unsweetened coconut shredded
- 2 tablespoons chia seeds
- 2 tablespoons powdered milk
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon or more to taste
- 3 tablespoons butter melted (..but you can also brown it)
- 2 tablespoons coconut oil melted
- 2 tablespoons brown sugar
- ¼ cup maple syrup
- 4 tablespoons egg whites
- 3 tablespoon almond butter creamy, not crunchy
- 1 tablespoon vanilla bean paste
- ⅓ cup bittersweet chocolate chips or chunks (you can use up to 1 cup)
Instructions
- PREP: position a rack in the center of the oven and preheat the oven to 300ºF. Line a large rimmed sheet pan with parchment paper and set aside for now.
- MIX: In a large mixing bowl, combine the rolled oats, sliced almonds, coconut, chia seeds, powdered milk, kosher salt, and cinnamon.
- STIR: In a glass measuring cup or small mixing bowl, add the melted butter, coconut oil, brown sugar, maple syrup, egg whites, almond butter, vanilla bean paste and stir to combine.
- TOSS: Pour the wet ingredients over the oat mixture and toss using a spatula until all the dry ingredients are covered evenly.
- SPREAD: the granola mixture out onto the parchment paper-lined baking sheet in an even layer.
- BAKE: the granola for 15 minutes. Remove from the oven, and give it a toss. Bake again for 7 minutes. Then remove and toss one last time. Bake for another 2-7 minutes or until the granola is deeply golden. It’ll still be soft, but will harden as it cools. Remove and let the granola cool for 10 minutes.
- ADD: the half the chocolate chips and stir. They’ll melt a little and kind of hold the whole thing together. Add the remaining chips once cooled if you want to see them in the granola.
- STORE: Once completely cooled, transfer in to an air tight container. Granola can be kept at room temperature in an airtight container for up to a month.
Notes
- Powdered Milk: I like to add the powdered milk to a dry skillet over medium-low heat and let it cook for 3-7 minutes or until it starts to turn golden brown before using it in the recipe. This step is optional but it does give the recipe a nutty flavor.
- Chocolate Chips/Chunks: you can use up to 1 cup of chips or chunks for this recipe, I use less to keep the macros in check for myself. You can also use semi-sweet chocolate here if you prefer a sweeter granola.
Nutrition
Calories: 227kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Fiber: 4g | Sugar: 8g
