Description
A deliciously crunchy and sweet Chocolate Chip Cookie Granola made with rolled oats, chia seeds, and a blend of cashew butter and coconut oil, sweetened with maple syrup and infused with vanilla and almond extracts. Perfect for a snack or breakfast topping, this granola features clusters packed with chocolate chips for a delightful treat.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup runny cashew butter (or peanut butter)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Extras
- 1/3 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chia seeds, and salt, stirring them together evenly to distribute the chia seeds and seasoning.
- Prepare Wet Mixture: In a separate bowl, whisk together the runny cashew butter, melted coconut oil, maple syrup, vanilla extract, and almond extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet mixture over the oat mixture and stir thoroughly until all the oats and seeds are evenly coated with the wet ingredients.
- Spread and Press: Transfer this mixture onto the prepared baking sheet, spreading it into an even layer. Use a spatula to press the granola mixture down firmly to encourage cluster formation during baking.
- Bake: Bake the granola in the preheated oven for 25 to 35 minutes. Stir the granola once halfway through the baking time to promote even browning and to prevent burning, until the granola turns lightly golden.
- Cool: Remove the granola from the oven and allow it to cool completely on the baking sheet without stirring so the clusters form and harden properly.
- Add Chocolate Chips: Once fully cooled, break the granola into clusters of desired size and gently fold in the chocolate chips. Store in an airtight container to keep fresh.
Notes
- Using runny cashew butter helps with even coating and cluster formation, but peanut butter can be substituted.
- Pressing the granola down before baking is essential to form good clusters.
- Let the granola cool completely before adding the chocolate chips to prevent melting.
- Store in an airtight container at room temperature for up to 2 weeks.
- For a nut-free version, consider using sunflower seed butter instead of cashew or peanut butter.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
