I was recently at the grocery store and came across a new product called “Purely Elizabeth Cookie Granola.” I was immediately intrigued, as it sounded like the perfect combination of two of my favorite things: cookies and granola.
I bought a bag and tried it, and I was not disappointed! It was delicious, and I knew I had to try to make it at home.
After some experimentation in my kitchen, I was able to create a copycat recipe that is very similar to the store-bought version. I used the ingredients list and nutritional information on the package as a guide, and I tweaked the recipe until I got it just right.
This small-batch cookie granola is so easy to make and is a great way to start your day. It’s also a healthy and delicious snack for kids and adults alike.
One of the things I love about this granola is that it has really big CRUNCHY clusters. It’s also packed with chocolate, so there’s a piece in every bite. Eat it as snack, eat it as dessert, it’s totally up to you!
P.S. My daughter Austen loves this granola so much that she eats it for breakfast with cottage cheese every morning. We think it’s the perfect way to start the day!
Let us know if you give the recipe a try!
Small-batch Cookie Granola
Equipment
- Standard loaf pan
Ingredients
- 2 tbsp maple syrup (42 g)
- 1 tbsp nut/seed butter (16 g) I used almond butter
- 1 tbsp coconut oil (14 g) sub more nut/seed butter or any other oil or (plant) butter
- pinch of salt, drop of vanilla
- 3/4 cup oats (60 g) I used half rolled half quick oats but both will work
- 1/4 cup flour, gf if desired (30 g) I used oat flour. Almond flour, or half and half flax seed meal + flour also works for a nutritional boost!
- 2 tbsp chocolate chips (28 g) use minis or chop them small so you get chocolate in every bite
Instructions
- Preheat oven to 350F and line your loaf pan with parchment.
- In a medium bowl microwave (10 secs is enough) coconut oil, nut butter, maple syrup, pinch of salt and a drop of vanilla.
- Add your oats, flour, chocolate (chop your chocolate if not using minis) and mix to combine. Make sure all oats are coated.
- Pour this into the baking dish, gently tuck it in but don't press it down hard or you'll bake granola bars instead 🙂 I got the best crunchy clusters when I left it somewhat loose in the pan (unfortunately not as pictured here LOL).
- Bake for 25 minutes until golden on top.
- Let granola cool completely (at least 1 hour, ideally refrigerate overnight) before removing from the baking dish and breaking up into clusters.
- Store in a sealed container. Enjoy!
