Oatmeal Cookie Granola

Jump To Recipe by Liz Thomson November 18, 2011 This post may contain affiliate links.

This oatmeal cookie granola is filled with oats, almonds, and chia seeds for a hearty mix that will keep you satisfied. Sprinkle in raisins, chocolate chips, or both, for a tasty granola recipe that will remind you of your favorite cookie!

I love oatmeal cookies and I thought it would be fun to create an oatmeal cookie granola recipe! I’m an oatmeal chocolate chip fan but you can make this with raisins if that’s more your style. I made it both ways and I have to admit, even with raisins I kept going back for more!

How to Make Granola

The key to making granola is to bake it at a low temperature so it doesn’t burn. You’ll also want to make sure that the oats and nuts are well coated with the oil and sweetener. This helps create a deliciously toasted flavor.

When spreading the granola on the baking sheet, try to create an even layer. This will ensure even cooking and avoid burned spots.

The granola will be soft when you first remove it from the oven, but it will get crispy as it cools. Do not add the raisins or chocolate chips until you remove the granola from the oven. Otherwise the raisins and chocolate will burn. Sprinkle raisins and chocolate on top of the granola then allow it to cool completely.

Oatmeal Cookie Granola Ingredients

Rolled oats– I like to use whole grain rolled oats. Most oats are gluten-free but if you have an allergy, be sure to check the package. I Do not recommend using instant oats for this recipe, as it will change the texture.
Almonds– You can use raw or roasted almonds. If the almonds are salted, adjust the salt to taste.
Chia seeds– These are optional but I love the addition of protein, fiber, and healthy fats!
Coconut oil– Be sure to melt it first, so it’s easier to mix with the oats. You can substitute melted butter, if you don’t have coconut oil.
Maple syrup– This adds the sweetness that will make this granola taste like a cookie. You can substitute honey, if desired.
Vanilla– A splash of real vanilla helps enhance the oatmeal cookie flavor.
Salt– The salt enhances the sweetness. You may not need as much if your almonds are salted.

Ways to Use Granola

I love eating this granola by the handful but it’s also delicious on vanilla yogurt! Try it on a smoothie bowl or turn it into granola bark. It makes a great snack whether you’re on the go or you just need a quick pick me up in the afternoon!

How to Store Leftover Granola

You can store leftovers in an airtight container at room temperature. It should last 10-14 days, but my guess is that it will disappear long before that!

Looking for more granola ideas? For a unique twist on a classic snack, try my savory granola!

Oatmeal Cookie Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Author: Liz Thomson
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2 cups 1x
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

Ingredients

Scale

1 cup rolled oats
1/2 cup chopped almonds
2 tablespoons chia seeds
Pinch of salt
2 tablespoons coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon vanilla
1/4 cup raisins or chocolate chips

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Instructions

Preheat oven to 275 degrees.
Line a baking sheet with parchment paper and set it aside.
In a large bowl, combine the oats, almonds, chia seeds, and salt.
In a small bowl, combine the coconut oil, maple syrup, and vanilla.
Drizzle the coconut oil mixture over the oat mixture and stir until the oats are evenly coated.
Spread the granola mixture onto the prepared baking sheet, into a thin, even layer. Use a spatula to press the edges towards the center, forming a rectangle. (This will help prevent the edges from burning.)
Bake for 15 minutes then remove the baking pan from the oven and carefully stir with a spatula. Press the granola at the edges to form an even rectangle.
Bake for 5 minutes, then remove from the oven and sprinkle with raisins and/or chocolate chips.
Let the granola cool completely before eating.