Can’t you just smell the warm spices, brown sugar, and oatmeal boiling on the stove on that perfect cool, fall morning? Or maybe it is those same yummy smells baking in the oven in your batch of oatmeal cookies. But if you’re like many, you don’t want to take the time to make a bowl of oatmeal for breakfast. And while I’m not opposed to someone having an oatmeal cookie in the morning, why not make your oatmeal cookie craving into some delicious granola that is perfect for eating by the handful (if you’re in a hurry), sprinkled on top of yogurt and fruit, or in a bowl with milk?
I have another great recipe for Fruit and Nut Granola that I love, but when I saw the name of this one and the interesting ingredients, I knew I had to try it. I mean after all, it is called Oatmeal Cookie Granola! How good does that sound? Now you may be morally opposed to serving cookies to your children for breakfast, and yes this has two kinds of sugar plus browned butter , but aren’t flax seeds some kind of super food? Aren’t rolled oats always listed as a healthy cereal? Isn’t coconut oil supposed to be an amazing fat that you should have? I think all that healthy stuff should cancel out the brown sugar, maple syrup, and butter! 🙂 Yeah, I’m good at rationalizing like that!
- 2 1/4 cups old-fashioned rolled oats
- 1 cup flaked coconut
- 1/2 cup coarsely chopped pecans
- 1/4 cup flax seed meal
- 1/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup maple syrup or honey
- 3 tablespoons butter, melted until browned
- 2 tablespoons melted coconut oil
- 2 teaspoons pure vanilla extract
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, toss together oats, coconut, pecans, flax seed meal, brown sugar, cinnamon, nutmeg, and salt. Set aside.
In a small bowl whisk together maple syrup or honey, browned butter, coconut oil, and vanilla extract.
Add the wet ingredients all at once to the dry ingredients and toss together until all of the dry ingredients are moistened. Spread in an even layer across the prepared baking sheet.
Bake for 30 minutes, removing the pan from the oven every 10 minutes to stir and toss. Granola will be a deep golden brown when done.
Remove from the oven and allow to cool completely on the pan before storing in an airtight container. Granola will stay fresh for weeks and is wonderful as a breakfast cereal with milk on it, sprinkled on top of yogurt and fruit, and snacking.
Adapted from :Joythebaker