Description
This Cookies and Cream Granola is a delightful blend of oats, almonds, and oreos, making it a perfect, easy breakfast or snack. With a sweet crunch from the maple syrup and brown sugar, this recipe provides an irresistible flavor that will satisfy your cravings while being simple to prepare. Enjoy it as a quick breakfast or a tasty dessert!
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
- ⅓ cup maple syrup
- 10 oreo thins, chopped
- 1 cup mini white chocolate chips
- optional: add in mini oreos if you wish
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, sliced almonds, unsweetened coconut flakes, ground flaxseed, hemp hearts, and kosher salt.
- In a small saucepan, melt the butter (or avocado oil), maple syrup, and brown sugar over medium heat, whisking until the sugar dissolves. Remove from heat.
- Pour the melted mixture over the dry ingredients and mix until everything is well coated.
- Spread the granola mixture evenly on the lined baking sheet and bake for 30 minutes, tossing twice during cooking.
- After baking, toss the granola well and let it cool for 15 minutes.
- Mix in half of the mini white chocolate chips and the chopped oreo thins. Let it cool completely before adding the remaining chocolate chips.
- Store the granola in a sealed container for up to 2 weeks.
Notes
You can use either butter or avocado oil based on your preference for a richer or lighter flavor.
Feel free to mix in additional dried fruits or nuts for variety.
The granola can be enjoyed with milk or yogurt for breakfast.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 16g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 30mg