This Purely Elizabeth copycat cookie granola is hands down the best granola recipe! It’s perfectly crunchy and clumpy and tastes just like chocolate chip cookies. Enjoy it with milk or yogurt or by the handful as a snack!
If you love the Purely Elizabeth cookie granola get excited because now you can make it at home. And let me tell you… it’s truly addicting! I couldn’t keep it around for long at our house… everyone in my family devoured it!
An Instagram follower recently asked for a copycat recipe of the chocolate chip cookie granola from Purely Elizabeth. If you know me, you know I can’t resist a good copycat recipe, so I jumped at the chance to recreate this one.
Not too long ago I made vanilla overnight oats, a MUSH copycat recipe, as also requested by a follower and it’s a new favorite of mine! That said, if you want to see a copycat recipe of one of your favorite foods definitely let me know. I’m always up for the challenge!
Back to this granola… it’s seriously SO good and legit tastes like you’re eating chocolate chip cookies in granola form. It’s perfectly crunchy and the chocolate chips/chunks should melt slightly which helps to achieve the big clumps of granola we all love. It also ensures that every bite is packed with chocolatey goodness. I can’t wait for you to try this one – I know you’re going to love it.
Why You’ll Love This Granola
- Cheaper – While I love the Purely Elizabeth cookie granola, this version tastes exactly like it, but can be made at home for cheaper.
- Long shelf life – Just like with most of my granola recipes this one can be stored for weeks at room temperature or in the fridge or for months in the freezer. It’s a great breakfast or snack option to meal prep.
- Versatile – I could eat this granola by the handful all day long, but it’s also delicious served like cereal with milk, sprinkled over yogurt, or as a topping for a smoothie bowl. The possibilities are endless!
Ingredients Needed
- old fashioned rolled oats – the base of your granola, providing a hearty texture and a good source of fiber. I love Bob’s Red Mill organic gluten-free rolled oats.
- oat flour – this acts as a binder and is needed to help the granola clump together.
- maple syrup – the perfect natural sweetener for this granola recipe! Make sure you’re using pure maple syrup and not pancake syrup as that’s loaded with corn syrup.
- coconut oil – helps to crisp up the granola while baking.
- coconut sugar – a less refined sugar option that brings a caramel-like sweetness to the granola.
- almond butter – adds a bit of protein and helps the granola to stick together and form clumps. I recommend using a natural creamy almond butter. I love using the Trader Joe’s creamy almond butter or the Whole Foods 365 creamy organic almond butter.
- chia seeds – a superfood that adds fiber and omega-3 fatty acids.
- baking soda – if you’re wondering why we’re adding baking soda to granola it’s because it helps make the granola perfectly chewy and prevents it from getting too hard after it bakes.
- chocolate chips/chunks – can’t have chocolate chip cookie granola without the chocolate! I prefer to use Lily’s chocolate chips or Enjoy Life mega chocolate chunks.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Oat flour: I haven’t tried a substitute for the oat flour, so am not sure what would work the best! I bet almond flour or all-purpose flour would work well though. Let me know if you try it in the comments below.
- Coconut oil: Don’t have coconut oil? You can use melted butter or another oil like olive oil or avocado oil instead.
- Almond butter: Cashew butter is another great option. Peanut butter will work, but it’ll add a stronger flavor to this granola that might overpower it.
- Sweetener: You can use honey or agave instead of maple syrup if that’s what you have on hand. And if you don’t have coconut sugar on hand you can use brown sugar or just more maple syrup instead.
- Make it nut-free: You could try skipping the almond butter or using a nut-free alternative like tahini or sunflower seed butter, but it might change the overall flavor of this granola.
How to Make Cookie Granola
Step 1: In a large bowl, combine oats, oat flour, chia seeds, cinnamon, salt and baking soda.
Step 2: In a separate bowl, whisk together the almond butter, melted coconut oil, coconut sugar, maple syrup and vanilla until smooth and creamy.
Step 3: Pour the wet mixture into the dry ingredients.
Step 4: Stir until the mixture is fully combined and the oats are well coated.
Step 5: Spread the granola mixture evenly onto a prepared baking sheet. Press it down a bit with a spoon so it will stick together. Bake for about 30 minutes or until golden brown.
Step 6: Allow the granola to cool for about 5 minutes, then sprinkle the chocolate chips over granola while it continues to cool. The chocolate chips will melt a bit, which is what you want!
Brittany’s Tips!
- Press granola down: Be sure to press the granola down with a spatula before baking to help create big crunchy clusters!
- Add chocolate while still cooling: Don’t let the granola cool too much before adding the chocolate otherwise it won’t melt slightly, which is what you want! It helps achieve that chocolate chip cookie flavor in every bite!
How to Serve Cookie Granola
I never made it long enough with this granola to enjoy it other than by the handful, but here are some other ideas of how to serve it:
- With milk: Simply serve it like you would cereal with your choice of milk for a classic breakfast.
- With yogurt: Top your morning yogurt bowl with this granola for some crunch. Lately, I’ve been obsessed with this PB&J protein yogurt bowl. Or layer granola with yogurt and fresh berries to make a delicious and nutritious fruit and yogurt parfait.
- As a smoothie bowl topping: Sprinkle this cookie granola over your favorite smoothie bowl for added crunch and flavor. I love this green smoothie bowl or acai bowl.
- With ice cream: Add granola to a bowl with your favorite ice cream. The combo of ice cream + crunchy granola = a match made in heaven. It would be delicious with my one ingredient banana ice cream or chocolate banana ice cream.
How to Store
- Room temperature: Once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 2 weeks.
- In the fridge: Store this granola in an airtight container in the fridge for up to 1 month.
- In the freezer: For longer storage, freeze the granola. Place it in a freezer-safe bag or container, and it can last for up to 3 months. You can enjoy this granola straight out of the freezer!
More Granola Recipes
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 325°F and line a baking sheet with parchment paper.
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In a large bowl, combine oats, oat flour, chia seeds, cinnamon, salt and baking soda.
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In a separate bowl, whisk together the almond butter, melted coconut oil, coconut sugar, maple syrup and vanilla until smooth and creamy.
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Pour the wet mixture into the dry ingredients and stir until fully combined and the oats are well coated.
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Spread the granola mixture evenly on the baking sheet and press it down a bit with a spoon so it will stick together. Bake for about 30 minutes or until golden brown.
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Allow the granola to cool for about 5 minutes, then sprinkle the chocolate chips over granola while it continues to cool. The chocolate chips will melt a bit, which is what you want. Let the granola cool completely before enjoying or transferring it into a storage container.
- Storing: Keep in an airtight container for up to two weeks at room temperature, in the fridge for up to 1 month or in the freezer for up to 3 months.
Serving: 1/3 cup | Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 233mg | Fiber: 4g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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