CHOCOLATE CHIP COOKIE GRANOLA (PURELY ELIZABETH COPYCAT)

Equally delicious with nut milk or yogurt as it is by the handful, this healthy cookie granola can be eaten morning, afternoon, or night!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipes, Gluten-free granola, Granola, Homemade granola, Sweet breakfast recipes

Servings:

3 cups gluten-free rolled oats
⅓ cup coconut sugar
⅓ cup oat flour (you can make this yourself by blending oats into a fine powder)
3 tablespoons coconut flour
2 teaspoons chia seeds
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup creamy natural almond butter
¼ cup coconut oil, melted
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup chocolate chunks

Preheat the oven to 325°F.
In a large mixing bowl, add the oats, oat flour, coconut sugar, coconut flour, chia seeds, salt, cinnamon, and baking soda. Toss to combine and set aside.
In a small mixing bowl, combine the nut butter, maple syrup, coconut oil, and vanilla extract.
Pour 3/4 of the nut butter mixture over your oat mixture and stir until evenly coated. Add the remaining nut butter mixture and gently toss, leaving some of the oats in clusters.
Add the granola to a parchment paper-lined baking sheet and bake for 20 minutes, toss, and then bake for another 10 to 15 minutes, watching carefully towards the end to make sure the granola doesn’t burn.
Remove from heat and allow to cool slightly before tossing, gently breaking up large chunks but leaving some pieces chunked together.
Once the granola has mostly cooled while still on the sheet pan, mix in the chocolate chocolate chunks. (You don’t want the granola to be so hot that it melts that chocolate but you want it to be warm enough that the chocolate adheres to the granola).
Once completely cooled, enjoy immediately or transfer to an airtight container and store for future snacking! Yum!