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!

 

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Chocolate Chip Cookie Dessert Granola

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients

  • 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.

    Instructions

    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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    Crunchy Chai Spice Granola Clusters

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    Pumpkin spice gets all of the love this time of year, (I succumb to the temptation as well, and will be posting a pumpkin spice recipe soon), but what about other aromatic autumnal spice combinations? Chai spice is basically pumpkin spice with the addition of cardamom and allspice; you’ve still got the sweet cinnamon, spicy ginger, and warm nutmeg & cloves, but the additional two spices give the blend a deeper, more exotic flavor profile.

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    The fragrant spice blend is used here to flavor crunchy granola clusters that are lightly sweetened and insanely addictive. You bake the granola at a low temperature in one giant “sheet”, and then break it up into clusters as big or as small as you’d like.

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    Oat flour helps to hold the clusters together. I love this brand, and keep it on hand for ease of use, but you can absolutely make your own simply by tossing a few big handfuls of old fashioned rolled oats into a high-speed blender or food processor and blending/processing until the oats break down into a fine flour.

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    Clusters, magnificent clusters!

    You could certainly eat this clustery granola with milk for breakfast, but I personally think it’s better suited for snacking on throughout the day.

    I helped myself to a few handfuls while taking photos for the post; even Lily couldn’t keep her hands away. In fact, when I asked her if she liked the granola, she said: “No. I LOVE it!”

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    Well said, kiddo, well said.

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    Crunchy Chai Spice Granola Clusters

    by Lauren Zembron (method of baking adapted from Sally’s Baking Addiction)

    Prep Time: 10 minutes

    Cook Time: 50 minutes

    Ingredients

    • 3 cups old-fashioned rolled oats
    • 3/4 cup oat flour
    • 1/4 tsp Kosher salt
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/2 tsp ground ginger
    • 1/4 tsp ground allspice
    • 1/4 tsp ground cloves
    • 1/8 tsp ground nutmeg
    • 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
    • 1 tsp pure vanilla extract

    both old-fashioned rolled oats and oat flour can be found in certified gluten-free versions

      Instructions

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

      In a large bowl, whisk together the oats, oat flour, salt, and all of the spices.

      In a medium bowl, combine vegetable oil, coconut (or brown) sugar, maple syrup, and vanilla extract; whisk until well-mixed. Pour mixture over oat mixture and stir until dry mixture is fully and evenly moistened.

      Spread mixture evenly on the prepared baking sheet. Press down so the top is even. A pastry roller comes in handy here, as you want the mixture in as thin & even a layer as possible. The mixture should reach the edges of the baking sheet. The mixture will be sticky, so it can be helpful to lightly wet your fingers or a rubber spatula (if you don’t have a pastry roller) with water before pressing down.

      Bake for 50-60 minutes, or until hard through the center and golden brown, rotating baking sheet about every 15 minutes for even baking.

      Let cool completely, then break into pieces.

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