mmmm. oatmeal chocolate chip cookies. probably the thing i craved the most while living overseas. turns out american-style chocolate chip cookies aren’t a big thing in other countries. fortunately for me, finding the ingredients to make them wasn’t difficult, and i turned out batch after batch of pillowy-soft centered, crispy edged, buttery smooth goodness laced with oats and chocolate.
of course, cookies aren’t supposed to be eaten for breakfast…ahem. BUT you can have cookies anytime with this amazing oatmeal cookie granola! i like it best with yogurt and homemade fruit preserves, but you can eat it like cereal with your preferred milk, on top of ice cream (!) or by the handful. my friend lindsey keeps granola in the pockets of her jeans for on-the-go snacking, but i wouldn’t recommend doing that if you add chocolate to this one.
oatmeal cookie granola (adapted from joy the baker)
- 2 1/2 c old fashioned (or gluten free!) oats
- 1/2 c shredded coconut (preferably unsweetened)
- 1/2 c coarsely chopped pecans
- 1/2 c coarsely chopped almonds; 1/3 c whole almonds
- 2 T brown sugar, lightly packed
- 1/2 t freshly ground nutmeg
- 1 t cinnamon
- 1/4 t kosher or sea salt
- 3 T unsalted butter, melted and browned
- 1/4 c real maple syrup, or agave maple syrup blend
- 2 T coconut oil
- 2 t vanilla extract
- 1/3 c semi sweet chocolate chips — guittard are the BEST (optional)
- 1/3 c dried cranberries (optional)
preheat oven to 350 F. line a large, rimmed baking sheet with parchment paper. in a large bowl, combine oats, coconut, pecans, almonds, brown sugar, cinnamon, nutmeg, and salt. toss to combine.
in a medium saucepan, brown the butter over medium heat, without stirring, until the butter stops “talking” and becomes a deep golden brown. remove from heat and stir in the coconut oil, maple syrup, & vanilla. stir until oil is melted. if needed, warm over gentle heat to melt oil completely.
pour butter mixture (make sure to get all the yummy brown bits on the bottom of the pan!) over oat mixture and stir until evenly moist. turn out onto the lined baking sheet and spread into an even single layer. if needed, use an additional baking sheet. pop the baking sheet(s) into the oven for about 20 minutes, checking frequently, and rotating/stirring as needed to ensure even toasting. when the granola is a nice toasty golden brown, and smells fragrant, remove from the oven and place sheet(s) onto cooling racks.
this is the fun part. sprinkle the chocolate chips onto the warm granola! the chocolate will melt slightly, so stir gently to break up the chocolate a bit. when satisfied with the chocolate distribution, sprinkle the cranberries throughout.
allow the granola to cool and place in airtight containers. the granola will keep for several weeks, although i doubt it’ll last that long 🙂