What’s So Great About Oatmeal Raisin Cookie Granola?
So, you all know that I like a good dessert breakfast. Evidence: My Carrot Cake Banana Bread and Blueberry Muffins. I like things sweet, but I also like to fit in my tight jeans. If I can sneak in a naughty little sweet everyday that’s actually healthy, then I say why not. I’ve made this granola so many times. I’m confident that it is inscribed in my prefrontal cortex. I was eating it the other day with some macadamia nut milk (super good but worth the price?) and a trip to flavor town exploded in my mouth. That sounded more gross than I was expecting.
Anyway, the flavor was reminiscent of this well-known bakery by my house. I ain’t gonna name drop but they kind of overuse Almond extract in EVERYTHING. Not to say that their cookies aren’t delicious but (1) they aren’t vegan and (2) I don’t like paying for things I can make. My granola already have vanilla and almond extract so it was already reminiscent of this bakery’s cookies, but I new what would take it up a notch.
Raisins! Yeah I feel like a granny getting excited about raisins. But guys these things are so underrated. They are sweetness flavor bombs, but if your a raisin hater go ahead and swap out chocolate chips and make some oatmeal chocolate chip cookie granola because the world is your oyster.
What makes this so cookie like is the combination of vanilla and almond extracts. I add almond butter to make it “buttery”. You can use whatever nut butter you please. I steered away from peanut butter since it has such a strong flavor. But this would be lovely with peanut butter. For a mild flavor use almond, cashew, or sunbutter.
The true reason why this is my pride and joy granola is the fact that it’s thick and chewy. The maple syrup combines with the almond butter to make each cluster sweet and chewy. The less you bake the chewier it will be so bake to your discretion.
For serving, there really is no place where granola isn’t allowed. It is great with homemade yogurt, on a roasted sweet potato with almond butter, on top of oatmeal, or just with some milk. Pictured below I plated it with some homemade apple compote that I reduced down with pineapple and orange zest. So good guys, so good!
Oatmeal Raisin Cookie Granola
- 2 cups old-fashioned rolled
- 1/2 c nuts of choice or more oats
- 1 T chia seeds
- 1 tsp ground cinnamon
- 1/2 t nutmeg
- ¼ tsp sea salt
- 1/3 cup cashew/almond butter or sun butter
- ¼ cup maple syrup
- ½ t pure vanilla extract
- 1/4 t pure almond extract, not essence
- Preheat your oven to 325 F. Start by combining all the dry ingredients from the oats through to the salt.
- In a saucepan, combine the nut butter and maple syrup. Warm on the stove until liquid and thin. It may look separated but stick with it.
- Once melty, pour in the extracts and stir. It will bubble up so be very careful.
- Pour the liquid nut butter mixture into the oats and fold it together.
- Pour onto a lined baking sheet and put in the oven for 10 minutes.
- Toss the granola and place back in for 10 minutes more. Once done turn oven off and leave the granola inside for about 5-8 more minutes depending on how crisp you like it.
- Take out the granola and let it sit until completely cooled.
- Dont toss it, touch it, probe it, or spatula it because leaving it to sit allows those big clumps to form that makes this granola chunkilicious!
- Enjoy by the handful, or with some soygurt, I love it with some fresh apple compote!