Cookies and Cream Granola

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Recipe By Healthy Roots DIY
This cookies and cream granola is sweet, crunchy, and full of crisp vanilla clusters with tiny chocolate cookie pieces in every bite. The light oat and brown rice cereal base keeps it crisp and snackable, while the cocoa cookie crumble gives it that rich cookies and cream flavor. It is made with simple pantry ingredients, no seed oils, no artificial flavors, and no unnecessary additives for a cleaner homemade version of a fun store style favorite. It is perfect for topping yogurt, eating with milk, sprinkling over ice cream, or snacking straight from the jar.
Cookies and Cream Granola
Breakfast, Cookies and Cream Granola
5 Cups
10 mins
20 mins
30 mins

Equipment

Large Mixing Bowl
Baking Sheet
Saucepan
Spoon
Airtight Container

Ingredients

Cookie Pieces

\2 Tablespoons of Coconut Oil
\1 Tablespoon of Simple Syrup
\1/4 Teaspoon of Vanilla Extract
\1/2 Cup of All-Purpose Flour
\2 Tablespoons of Organic Cane Sugar
\1 Tablespoon of Black Ccoa Powder
\1/8 Teaspoon of Baking Soda
\1/8 Teaspoon of Salt

Granola Base

\1/4 Cup of Coconut Oil
\1/3 Cup of Simple Syrup
\1/3 Cup of Organic Cane Sugar
\1/4 Teaspoon of Salt
\1 Teaspoon of Vanilla Extract
\2 Cups of Rolled Oats
\1 Cup of Brown Rice Crisp Cereal

Greasing Baking Sheet

\1 Teaspoon of Coconut Oil

Instructions

  1. Preheat the oven to 325°F. Grease the baking sheet with 1 teaspoon of coconut oil.
  2. In a medium mixing bowl, add the softened coconut oil, simple syrup, and vanilla extract for the Cookie Pieces.
  3. Add the unbleached all purpose flour, cane sugar, cocoa powder, baking soda, and salt.
  4. Mix until a crumbly cookie dough forms.
  5. Break the cookie dough into tiny rough crumbs.
  6. Spread the cookie pieces crumbs onto one side of the greased baking sheet.
  7. Bake the cookie pieces for 8 to 10 minutes, or until they look dry and crisp.
  8. Remove the cookie pieces from the baking sheet and place them in a bowl to cool.
  9. Melt ¼ cup coconut oil for the granola base in a saucepan over low heat until fully liquid.
  10. Add the simple syrup, cane sugar, and sea salt to the melted coconut oil.
  11. Stir over low heat until smooth and fully combined.
  12. Remove the saucepan from the heat and stir in the vanilla extract.
  13. Add the rolled oats and homemade brown rice crisp cereal.
  14. Mix until well incorporated.
  15. Spread the granola base mixture onto the baking sheet and press it down firmly with a spoon to help form clusters.
  16. Bake the Granola Base for 25 minutes.
  17. Rotate the pan halfway through baking. Do not stir the granola while it bakes.
  18. Remove the baking sheet from the oven and let the Granola Base cool completely on the baking sheet for 30 minutes.
  19. Break the cooled Granola Base into clusters.
  20. Gently mix the cooled cookie pieces into the granola base clusters.
  21. Transfer the finished granola to an airtight glass container.

Notes

Tips: Press the granola firmly before baking so the clusters hold together better Keep the cookie crumbs tiny so they taste like crunchy cookie bits Bake the cookie pieces first so they stay crisp and do not burn Let the granola cool fully before breaking it apart so the clusters harden Phase: Follicular Phase- The lighter crunch, quick energy, and sweet vanilla flavor support this phase well when energy naturally starts rising. Season: Summer- The crisp texture and cookies and cream flavor work well for yogurt bowls, milk, and easy warm weather snacks. Storage: Store in an airtight glass container at room temperature for up to 1 week.

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