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.
Chocolate Chip Cookie Dessert Granola
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.