Chocolate Chip Cookie Dessert Granola

There’s no doubt about it: this granola is completely dessert-worthy! The oat mixture itself has all of the flavors of cookie dough, and when you add chocolate chips to the toasted oats, they melt into clumps of chocolate chip cookie deliciousness.

I’ve found, (thanks to my mom), that storing homemade granola in the fridge, especially during the warm summer months, allows it to maintain its crispiness better than leaving it out at room temperature. Refrigerating also prolongs the granola’s freshness; although that’s not much of an issue in our house considering the speed at which we polish off a batch of granola… especially this one!

I highly recommend enjoying this chocolatey granola as is, with a glass of ice-cold milk on the side.

Happy eating!










Chocolate Chip Cookie Dessert Granola

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 40 minutes


  • 3 cups old-fashioned rolled oats
  • 3/4 cup almond meal
  • 1/4 tsp Kosher salt
  • 1/3 cup neutral-flavored vegetable oil (such as safflower oil)
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips

Old-fashioned rolled oats can be found in a certified gluten-free version.


    Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with a silicone baking mat or unbleached parchment paper.

    In a large mixing bowl, whisk together the oats, almond meal, & salt. Add in the oil, sugar, maple syrup, and vanilla extract; stir until well-mixed.

    Spread the mixture evenly on the baking sheet, pressing down lightly on the top to create an even layer. Bake for 20 minutes

    Gently stir the granola, add in 1/2 cup of the chocolate chips, and stir to incorporate. The chocolate chips will melt, creating clumps of chocolatey granola… this is precisely what you want!

    Repeat step 3.

    Remove the granola from the oven and sprinkle evenly with the remaining 1/4 cup chocolate chips.

    Let cool completely before eating. Store in an airtight container in the refrigerator.

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    Chocolate Peanut Butter Pudding and Banana Cream Parfaits {No-Cook, Vegan}

    If you’re reading this post, that must mean that you haven’t given up on me despite my sporadic posting as of late; and for that, I wholeheartedly thank you! Life is happily crazy with two kiddos, and I am having difficulty finding time to devote to the blog. Nevertheless, I’m not giving up developing recipes and sharing them with you, so please stay tuned for more posts in the coming weeks!


    So. These parfaits. We’re in the middle of a few day heat wave here in Massachusetts, and I’m mostly gorging on an abundance of fresh summer fruit… but chocolate hath no season, (neither do bananas, for that matter), so these parfaits are perfect any time of year. The dark layer is a rich chocolate peanut butter avocado pudding, and the light layer is a luscious banana “cream” made from cashews.

    Obviously the flavor combination is a win, but what also works beautifully together is the dense texture of the pudding juxtaposed with the airy “whipped” consistency of the cream. Neither layer is overly sweet, which allows you to actually taste the flavors in each component.

    An added bonus is that these parfaits require zero cooking! All you need are a good blender and food processor, and you’re set to go. Just grab a spoon, and dig in!



    Chocolate Peanut Butter Pudding and Banana Cream Parfaits {No-Cook, Vegan}

    by Lauren Zembron

    Prep Time: 20 minutes

    Cook Time: 0 minutes

    Ingredients (4 servings)

      For the chocolate peanut butter pudding:

      • 1 medium-sized ripe Hass avocado, (it should have black skin & yield slightly when gently squeezed), peeled & pitted
      • 3 Tbsp pure maple syrup
      • 3 Tbsp smooth natural unsweetened peanut butter (the only ingredients should be peanuts and salt), preferably organic
      • 1/2 tsp pure vanilla extract
      • 1/3 cup unsweetened cocoa powder
      • tiny pinch salt
      • 2 Tbsp nondairy milk of choice

      For the banana cream:

      • 1 cup raw unsalted cashews, soaked in cold water for at least 8 hours (or 4 hours if you have a high speed blender)
      • 2 medium-sized overripe (brown-skinned) bananas, peeled
      • 1/4 tsp freshly squeezed lemon juice (this is to prevent the cream from browning; even with the addition of lemon juice, discoloration may occur if the cream sits for too long)
      • 1/4 tsp pure vanilla extract
      • 2 Tbsp pure maple syrup


      For the pudding:

      Place avocado, maple syrup, peanut butter, and vanilla extract into the bowl of a food processor and process until well-blended, scraping down the sides of the bowl as needed.

      Add in the cocoa powder, salt, & milk, and process until well-combined.

      For the cream:

      Drain the soaked cashews and place in a blender along with the remaining ingredients. Blend until smooth.

      For the parfaits:

      Layer the pudding and cream into small glasses, refrigerate until chilled, and enjoy.

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