Wednesday, August 7, 2013

Oatmeal Cookie Granola

I've had oatmeal cookies on the brain lately (mostly due to my awesome Oats & Honey Scentsy bar) and I wanted to make some granola that has a similar taste. After a HORRIBLE experience with a recipe I found on Pinterest (soaking oats in buttermilk on the counter overnight is NOT a good idea, whatever people may tell you), I decided to modify another recipe and create my own version.

BIG WIN. This version of Oatmeal Cookie Granola is my personal best in granola making so far. I had to blog it so I could pin it for myself to make again! (and again...and again.)

Modified from Confessions of a Baking Queen

Oatmeal Cookie Granola
  • 2 1/2 cups rolled oats
  • 1 cup brown rice crispies
  • 1/4 cup flax meal
  • 1/2 - 1 cup chopped pecans (toasted)
  • 1/3 cup maple syrup
  • 1/4 cup honey
  • 2 Tbsp brown sugar
  • 1/4 cup coconut oil melted
  • 1 egg white (for clumpy granola)
  • 1 tsp vanilla
  1. Preheat oven to 350F and spray a baking sheet with coconut oil (or line with a nonstick liner). In a large bowl mix together the rolled oats, rice crispies and pecans. Set aside.
  2. In a small bowl mix together the maple syrup, honey, brown sugar, coconut oil and vanilla. Pour over oat mixture. Mix so everything is coated. Spread on to prepared sheet and bake for 10 minutes. After ten minutes take out of oven and mix everything around. Bake for another 15 minutes or until granola is evenly golden. 
  3. Let cool on tray and break into chunks.
  4. Store in an airtight container for up to 2 weeks (if it lasts that long!).

Alanna N. Peters
c. 619.602.7467

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