Oatmeal Cookie Granola For The Best Breakfast Ever

1Photo: Courtesy of Joy The Baker.
I always have the best intentions of making myself some sort of celery and grapefruit juice for breakfast. Maybe a green smoothie — with extra green. A protein powder something-or-other. A green powder this-or-that. Something very Gwyneth Paltrow-y. I have the best of intentions, really. The very best.
Inevitably, I end up standing in front of the pantry shoveling a bag of granola into my face by the handful. It’s not pretty but it does feel right. I sweep up after. I’m not a complete heathen.
It feels like we’re making oatmeal cookies and, while I relish the idea of eating cookies for breakfast, we’re taking a slight right turn and making a hearty granola from all of our oatmeal cookie ingredients.
Crunchy, hearty, earthy, and sweet! This is the sort of granola you can eat like cereal (in a really giant bowl with almond milk), or simply by the handful (straight out of the storage bag). It’s snackable and breakfastable — and totally tastes like cookies.
This granola is the perfect sort of week-long snack to have on hand going into the fall.
Oatmeal Cookie Granola
Inspired by How Sweet Eats.
2 1/4 cups old-fashioned rolled oats
1 cup unsweetened flaked coconut
1/2 cup coarsely chopped pecans
1/2 cup flax seed meal
1/4 cup light brown sugar, packed
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp salt
1/3 cup maple syrup
3 tbsp unsalted butter, melted until browned
2 tbsp melted coconut oil
2 tsp pure vanilla extract
2Photo: Courtesy of Joy The Baker.
1. Place a rack in the center of the oven and preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside.
2. In a medium bowl, toss together oats, coconut, pecans, flax seed meal, brown sugar, cinnamon, nutmeg, and salt. Set aside.
3. In a small bowl, whisk together maple syrup, browned butter, coconut oil, and vanilla extract.
4. Add the wet ingredients all at once to the dry ingredients, and toss together until all of the dry ingredients are moistened. Spread in an even layer across the prepared baking sheet.
5. Bake for 30 minutes, removing the pan from the oven every 10 minutes to stir and toss. Granola will be a deep golden brown when done.
6. Remove from the oven and allow to cool completely on the pan before storing in an airtight container. Granola will stay fresh for weeks and is lovely for breakfast and snacking.

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