Chocolate Chip Cookie Granola
A jar of granola in the pantry is a life saver. When I’m not quite sure what to make for breakfast (or cooking feels like the last thing I want to do) we can make a yogurt bowl feel more substantial by adding a handful! When it’s snack time and I’m don’t have anything on hand, a bowl of granola with some milk splashed over top is just the thing to tide us over until mealtime. Even just a handful is enough to put a smile on your face. Now, when you add chocolate it takes it to the next level of “treat” status. A sprinkle on top of vanilla ice cream feels luxurious, breakfast becomes “special,” a little handful after lunch feels like dessert. Now I can stop buying those $15 bags of organic granola at Costco and just make a fresh batch at home (without all of those annoying chia seeds :).
2 cups organic sprouted oats
(you’ll take ½ cup and blend it to make oat flour!)
¼ teaspoon baking soda
1/2 teaspoon salt
¼ teaspoon cinnamon
1 tablespoon vanilla extract
¼ cup coconut oil, melted
¼ cup maple syrup
¼ cup coconut sugar
⅓ cup mini chocolate chips
Directions:
Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper. In a small saucepan, melt the coconut oil with the maple syrup, coconut sugar and vanilla extract. While that’s melting, grab ½ cup of the 2 cups of oats and blend it to make a fine oat flour. In a large bowl mix that with the rest of the oats, baking soda, salt, and cinnamon. Pour the melted coconut oil mixture over top and stir to coat. Spread this evenly over the baking sheet and sprinkle the chocolate chips evenly over top. Bake for about 20-30 minutes. Just until the edges of the pan are turning golden. Take it out of the oven and let it cool. This part is important! You want it to cool before breaking it into clumps! Now you can store it in an airtight container at room temperature for up to 2 weeks (if it lasts that long :).
