I always have the best intentions of making myself some sort of celery and grapefruit juice for breakfast. Maybe a green smoothie… with extra green. A protein powder something-or-other. A green powder this-or-that. Something very Gwyneth Paltrow-y. I have the best of intentions, really. The very best.
Inevitably I end up standing in front of the pantry shoveling a bag of granola into my face by the handful. It’s not pretty but it does feel right. I sweep up after. I’m not a complete heathen.
It feels like we’re making oatmeal cookies and, while I relish the idea of eating cookies for breakfast, we’re taking a slight right turn and making a hearty granola from all of our oatmeal cookie ingredients.
This recipe was inspired by the new and deliciously awesome cookbook by Jessica of How Sweet Eats. She’s the master of tacos and cocktails and adding neon sprinkles to every dang thing. Get yourself a copy of Seriously Delish!
We’re definitely working with a theme this week: Flax Seeds!
Totally exciting, right!? Like… bonkers.
Old-fashioned rolled oats are mixed with a hearty amount of ground flax seeds. Flax seeds add a nutty flavor and some really good fats for our granola diet!
Oats plus lots of flax, brown sugar, spices and salt.
Smells like coooookkkkies!
The wet ingredients (aka the glue) is made up of coconut oil (for our good fats), maple syrup, vanilla, and browned butter… because we want our breakfast to taste like cookies.
Coconut and pecans are our bonus ingredients for crunch and flavor.
The raw granola is tossed on the pan and ready for the oven.
The granola is baked for 30 minutes, but taken out of the oven every 10 minutes for tossing.
We want to make sure that the granola is evenly golden and evenly awesome!
Crunchy, hearty, earthy, and sweet! This is the sort of granola you can eat like cereal (in a really giant bowl with almond milk), or simply by the handful (straight out of the storage bag). It’s snackable and breakfastable… and totally tastes like cookies.
I hope you make yourself a batch of over the weekend. This granola is the perfect sort of week-long snack to have on hand going into the Fall.
We’re back in the game, and we bought granola!
Thank you, Jess for such a lovely recipe!
Oatmeal Cookie Granola
Delicious, hearty, and fragrant granola inspired by Seriously Delish by Jessica Merchant.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: about 4 cups 1x
- 2 1/4 cups old-fashioned rolled oats
- 1 cup unsweetened flaked coconut
- 1/2 cup coarsely chopped pecans
- 1/2 cup flax seed meal
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 3 tablespoons unsalted butter, melted until browned
- 2 tablespoons melted coconut oil
- 2 teaspoons pure vanilla extract
- Place a rack in the center of the oven and preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, toss together oats, coconut, pecans, flax seed meal, brown sugar, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl whisk together maple syrup, browned butter, coconut oil, and vanilla extract.
- Add the wet ingredients all at once to the dry ingredients and toss together until all of the dry ingredients are moistened. Spread in an even layer across the prepared baking sheet.
- Bake for 30 minutes, removing the pan from the oven every 10 minutes to stir and toss. Granola will be a deep golden brown when done.
- Remove from the oven and allow to cool completely on the pan before storing in an airtight container. Granola will stay fresh for weeks and is lovely for breakfast and snacking.