Oatmeal Cookie Granola
I did something bad.
And of course by bad I mean good. Catch my drift? Because we all know that baking batches of granola is actually good.
I don’t like it when people try to tell me what to do and I swear I don’t do a thing to try to control others. Ha. Well that probably isn’t true. For all I know, I might even be manipulating you right now. Raise your hand if you think I’m trying to control you.
I see that hand. Put your hand down. Now Scratch your nose.
Now make this granola? Am I controlling you if I tell you to do something I know you’ll secretly love and thank me for later?
Oh yes, I did. I totally went there. And by there I mean here.
Granola. It happened. It so happened. Deal with it… I did.
And by deal with it I mean my family ate every single batch. And kind of in a hurry. Like, burnt tongues and sticky fingers hurry. But we don’t need to talk about that part. All I need to tell you is that this granola has become a household staple within the past two weeks. I’ve made seven batches. And each batch is better than the one before… Or so it seems.
It’s good… Really good. Perhaps the best I’ve ever had. And I can’t speak for my family because their mouths are stuffed with chewy granola, but I’d assume they love it, too.
Clumps of granola bits mixed with a little cinnamon for flavor, a little honey and brown sugar for sweetness, and a few raisins for texture. Call it a love child between an oatmeal raisin cookie and a healthy breakfast.
Oatmeal Cookie Granola
(yields about 4 1/2 cups)
3 cups rolled oats
1/4 cup brown sugar, packed
2 tablespoons ground flax seed
2 teaspoons cinnamon
pinch of salt
1/3 cup canola oil
2 tablespoons honey (can substitute agave nectar for a vegan option)
2 teaspoons vanilla extract
1/2 cup raisins
Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, brown sugar, ground flax, cinnamon and salt. Stir and set aside.
In a small bowl, measure out oil and pour it in. Next, add the honey, then the vanilla. Whisk together, then pour the wet mixture into the oat mixture. Stir until all is evenly coated.
Spread the granola mixture onto the baking sheet in an even layer and bake for 30 minutes, stirring about 4 or 5 times so the mixture doesn’t burn. Once done, remove from the oven and stir in the raisins.
Place on a flat surface and pat the mixture down with the back of a spatula or large spoon. Let cool for 20 minutes, then break into clusters.
Store in an airtight container for up to two weeks. Happy noming!
Nutritional information (per 1/2 cup): 250 calories, 10.5g fat (1 sat, 4 mono, 4.5 poly), 36g carbs, 3.5g protein, 3.5g fiber