Description
This Cookies and Cream Granola offers an irresistible flavor with a delightful mix of oats, almonds, and Oreos. It’s quick to prepare and perfect for breakfast or a snack. Enjoy the crunchy goodness combined with mini white chocolate chips, making it a must-try for anyone seeking a simple and delightful homemade recipe.
Ingredients
Scale
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes
- ¼ cup ground flaxseed
- ¼ cup hemp hearts
- 2 tablespoons cocoa powder
- 2 ½ teaspoons kosher salt
- ½ cup brown sugar
- ½ cup butter or avocado oil
- â…“ cup maple syrup
- 10 oreo thins, chopped
- 1 cup mini white chocolate chips
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, sliced almonds, coconut flakes, ground flaxseed, hemp hearts, and kosher salt.
- In a small saucepan, heat the butter (or avocado oil), maple syrup, and brown sugar. Whisk until the sugar has dissolved, then remove from heat.
- Pour the wet mixture over the dry ingredients, stirring until everything is well combined and coated.
- Spread the granola mixture evenly on the prepared baking sheet and bake for 30 minutes, stirring twice during the cooking time.
- After baking, remove from the oven and toss well. Allow to cool for 15 minutes.
- Once cooled, stir in half of the mini white chocolate chips and the chopped Oreo thins. Let the mixture cool completely, then add the remaining chocolate chips.
- Store in a sealed container for up to 2 weeks.
Notes
For a richer flavor, you can add more cocoa powder to taste.
Feel free to add mini Oreos for an extra cookie crunch!
Ensure the granola is completely cool before storing for maximum freshness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 12g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg