Cookies and Cream Granola is a delightful twist on the classic breakfast bite. Picture crispy rolled oats, crunchy almonds, and sweet flakes of coconut all brought together with rich cocoa, a hint of sweetness, and generous bites of Oreo goodness. This granola is anything but ordinary; it combines the nostalgic flavor of cookies and cream with wholesome ingredients, making it suitable for snacking or breakfast. Whether you’re looking to elevate your morning routine or satisfy a late-night craving, this granola will quickly become a go-to in your kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cookies and Cream Granola.
Storing & Reheating
Chef’s Helpful Tips
Cookies and Cream Granola.

I first stumbled upon this recipe during a lazy Saturday morning, feeling particularly adventurous. I had a few cookie crumbs leftover from an event and thought, why not combine them with granola? The result was a magical blend of flavors that not only satisfied my sweet tooth but also provided that crunchy texture I crave. Trust me, once you try this Cookies and Cream Granola, you’ll wonder how you ever lived without it. It’s easy to make, packs well for on-the-go munching, and impressively fills your kitchen with a warm aroma that’ll have everyone itching to dive in.

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in just about an hour, perfect for busy mornings.
Irresistible Flavor: The combination of cocoa, Oreo, and creamy white chocolate creates a taste sensation.
Eye-Catching Appeal: This granola not only tastes great but looks adorable with specks of cookies and swirls of chocolate.
Flexible Serving: Enjoy it as a snack, sprinkled over yogurt, or even as a cereal with milk.
Diet-Friendly Options: Can easily be adapted for gluten-free or vegan diets with simple swaps.

Ingredients You’ll Need

3 cups rolled oats: These provide a hearty base, offering fiber and chewiness. Quick oats can be used, though texture will vary.
1 cup sliced almonds: For a delightful crunch and a boost of healthy fats. You can swap these for walnuts or pecans if preferred.
1 cup unsweetened coconut flakes: Adds a tropical twist and chewy texture. Sweetened coconut works if you prefer a sweeter granola.
¼ cup ground flaxseed: A great source of omega-3 fatty acids and fiber; it can also be replaced with chia seeds if preferred.
¼ cup hemp hearts: These offer a nutty flavor, protein, and essential nutrients. Feel free to substitute with more nuts or seeds.
2 tablespoons cocoa powder: This provides the rich chocolate flavor that complements the Oreos. Use Dutch-process cocoa for a deeper flavor.
2 ½ teaspoons kosher salt: Enhances all the flavors and balances the sweetness. Sea salt can be an alternative.
½ cup brown sugar: For that touch of sweetness and caramel flavor. You can use coconut sugar as a lower-glycemic option.
½ cup butter or avocado oil: Gives richness to the granola; avocado oil offers a neutral flavor and is a great healthy fat alternative.
⅓ cup maple syrup: Acts as a natural sweetener and helps in clumping the granola together. Honey can also be used if not vegan.
10 Oreo Thins, chopped: The star ingredient that adds the iconic cookies and cream flavor. You can substitute with any favorite sandwich cookie for variety.
1 cup mini white chocolate chips: Smooth and creamy morsels that add sweetness. For a dairy-free option, look for vegan chocolate chips.
Optional: Add mini Oreos for an extra treat if desired!

How to Make Cookies and Cream Granola.

Preheat the Oven: Begin by preheating your oven to 300 degrees F. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare the Dry Ingredients: In a large bowl, combine 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, and 2 ½ teaspoons kosher salt. Stir well until fully combined.
Make the Wet Mixture: In a small saucepan, melt ½ cup butter (or avocado oil) over low heat. Add in ⅓ cup maple syrup and ½ cup brown sugar, whisking until the sugar dissolves completely. Remove from heat.
Combine Mixtures: Pour the wet ingredients over the dry mixture. Stir until everything is well combined and all dry ingredients are coated.
Bake the Granola: Spread the mixture evenly on the prepared baking sheet. Bake for about 30 minutes, tossing the granola twice to ensure even cooking. You’ll know it’s done when the edges begin to turn golden brown and the aroma fills your kitchen.
Cool and Add Extras: Once baked, remove from the oven and toss well. Let it cool for 15 minutes before stirring in half of the 1 cup of mini white chocolate chips and the chopped Oreo Thins. Let cool completely before adding the remaining chocolate chips.
Storage: Transfer your homemade granola to a sealed container where it can stay fresh for up to two weeks. Enjoy!

Storing & Reheating

To keep your Cookies and Cream Granola fresh, store it in an airtight container at room temperature for up to two weeks. For longer storage, you can refrigerate it, where it’ll stay good for about a month. If you wish to freeze it, use a freezer-safe container or a resealable bag and keep it for up to three months. Just remember that the texture might change slightly, becoming a bit softer. To refresh, a quick 5-minute bake at 250 degrees F can help restore some of that delightful crunch.

Chef’s Helpful Tips

Avoid Burning: Keep an eye on the granola, especially during the last few minutes of baking, as it can easily burn.
Ingredient Temperature: Use room temperature ingredients for better mixing, especially the butter.
Adjusting Sweetness: Feel free to reduce the brown sugar if you prefer a less sweet granola, or try adding a pinch of cinnamon for flavor.
Texture Troubleshooting: If your granola isn’t clumping as expected, a little extra honey or maple syrup can help bind it together.
Make-Ahead Convenience: This granola is perfect for prepping on the weekend and enjoying throughout the week.

Granola like this brings joy not just through flavor but also in its versatility. From breakfast to a flavorful snack, it’s an all-in-one treat that can be customized endlessly.

Recipe FAQs

How long will my granola stay fresh?

Homemade Cookies and Cream Granola can stay fresh for about two weeks at room temperature when stored in an airtight container. If refrigerated, the granola can last for about a month.

Can I make this granola vegan?

Yes! To make a vegan version of this granola, substitute the butter with avocado oil or coconut oil, and ensure the white chocolate chips are dairy-free.

What can I use instead of Oreos?

If you don’t have Oreo Thins on hand, any sandwich cookie works well in this recipe. Chocolate-flavored cookies will mimic the classic taste, or you can try vanilla cookies for a lighter flavor.

Can I add other ingredients?

Absolutely! Granola is very adaptable. Feel free to toss in other nuts, dried fruits, or even seeds that you enjoy. Just keep the ratios similar to maintain texture.

Whip up a batch of this Cookies and Cream Granola and indulge in the delightful combination of sweet and crunchy goodness. Enjoy every scoop, whether it’s straight from the jar or atop your favorite yogurt. Happy snacking!

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Cookies and Cream Granola.

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Author: Anna
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

This Cookies and Cream Granola offers a delightful mix of crunchy oats, sweet coconut, and delectable Oreo pieces. It’s a quick and simple treat that’s perfect for breakfast or a snack, making it a favorite for those seeking homemade goodness in their meals.

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

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Instructions

Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix the oats, almonds, coconut, flaxseed, hemp hearts, and salt.
In a small saucepan, melt the butter or oil with maple syrup and brown sugar, whisking until the sugar is dissolved. Remove from heat.
Combine the wet mixture with the dry ingredients, mixing well until everything is fully coated.
Spread the mixture evenly on the lined baking sheet and bake for 30 minutes, tossing twice during cooking.
Once baked, let the granola cool for 15 minutes before stirring in half of the white chocolate chips and the chopped Oreos.
Allow to cool completely before adding the remaining white chocolate chips. Store in a sealed container for up to 2 weeks.

Notes

This granola is versatile; feel free to add your favorite nuts or seeds.
For a sweeter version, increase the amount of maple syrup or brown sugar to taste.
Store any leftovers in an airtight container to maintain freshness.