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
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: about 4 cups 1x
Description
Delicious, hearty, and fragrant granola inspired by Seriously Delish by Jessica Merchant.
Ingredients
- 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
Instructions
- 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.
Melanie H
This is my go to granola recipe!! Honestly there’s nothing you’ve made that I don’t love?? As a rule, I always make the recipe exactly the way it’s written, to be true to the maker. I must say, I was very hesitant about the nutmeg (really not a fan), but I was pleasantly surprised about how it added to the oatmeal cookie flavour! Now, I find myself playing with the measurements, and adding more!! So thank you sweet Joy for expanding my tastebuds ??
★★★★★
Abbie Foster
I live in a college town and am currently gifting this granola weekly to some college students who are super home sick and struggling with the lonely reality of social isolation on campus. Thanks for seriously cheering them up… They said this granola is the best part of the morning for them and they think of it all day until they can eat it again. Joy, you’re awesome.
Mariel Parman
I made this for Christmas gifts, and it was hard not to keep snacking on it myself. So good!
Anna
Whoa! I know I’m late to the party, but I just had to comment. I’ve tried way too many granola recipes. But this one just blew all the recipes I have tried before out of the water. I’ve gotten a new go to granola recipe, thank you so much for sharing!
Kate Ramos (@holajalapeno)
This looks cray-cray good! I’m a sucker for pecans, can’t wait to give it a try!
Emily @ Life on Food
Oh this is my kind of granola and I love that cookbook!!
miki
i may or may not have already made 4 batches of this granola – it is that good! my coworkers absolutely loved it and i think it’s one of my favorite granola recipes. thanks so much for an amazing recipe!
Lori @ RecipeGirl
Craving this now!
lizytishknits
This looks so yummy. I love Love LOVE oatmeal cookies, so this is perftect!
The Queen of Dreaming
Healthy and yummy, I’m gonna die!
https://justsem.wordpress.com/
Erin @ The Spiffy Cookie
Yum! I’ve been meaning to make a oatmeal cookie granola for awhile. This beats what I had in mind haha.
Helen @ Scrummy Lane
I recently got into making my own granola and just can’t stop now. Most of all I love to add maple syrup and pecans! I love that you got yours to taste like cookies … and included healthy hemp seeds, too!