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.

Nutrition

Serving Size: 1 cup
Calories: 456
Sugar: 14g
Sodium: 150mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 7g
Protein: 9g
Cholesterol: 30mg