My family polished off an entire bag of the Purely Elizabeth cookie granola over the weekend, and for good reason, it is delicious. However, I woke up convicted to test my own version, with less sugar and oils than the store bought.
If you want your kitchen to smell like fall heaven, make this granola. If you want your kids to get a little dose of nutrient packed chia seeds and fiber filled oats, make this granola. If you want to snack on something that tastes like dessert but is in fact nutrient dense, make this granola.
Basically make this granola. It is just as addicting as it is delicious!
Oatmeal Raisin Cookie Granola
2.5 cups organic gluten-free oats
1/2 cup gluten-free oat flour
1/4 cup coconut flour
3 tbsp chia or basil seeds
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1/2 cup almond butter
1/2 cup maple syrup
1/3 cup coconut oil
1 tsp vanilla extract
2 tbsp coconut sugar ( optional)
1/2 - 3/4 cup raisins ( measure with love )
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Preheat oven to 325F and line a large baking sheet with parchment paper.
Mix oats, oat flour, coconut flour, chia seeds, cinnamon, nutmeg, and sea salt in a large mixing bowl.
Add coconut oil to a small pot on low heat. As it begins to melt, stir in almond butter and coconut oil. Remove from heat and stir in vanilla extract.
Pour wet ingredients into dry bowl and stir. Add in coconut sugar and raisins if using! Mix well.
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Spread onto parchment paper and press tightly into one flat layer. The oats should all be touching so that there are no empty spots-- this will help with clusters! Make sure no spots are too thick with oats or they wont crisp.
Bake for 22-28 minutes or until golden brown.
Allow granola to completely cool ( at least an hour) before breaking it up, this will also help with big clusters!
