Description

Cookies and Cream Granola offers a delightful blend of oats, almonds, and delicious Oreo thins. It’s easy to prepare and perfect for breakfast or as a snack, boasting an irresistible flavor that everyone will love.

Ingredients

Scale

3 cups rolled oats
1 cup sliced almonds
1 cup unsweetened coconut flakes
¼ cup ground flaxseed
¼ cup hemp hearts
2 tablespoons cocoa powder
2 ½ teaspoons kosher salt
½ cup brown sugar
½ cup butter or avocado oil
⅓ cup maple syrup
10 oreo thins, chopped
1 cup mini white chocolate chips
optional: add in mini oreos if you wish

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Instructions

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, sliced almonds, coconut flakes, ground flaxseed, hemp hearts, and kosher salt.
In a small saucepan, melt the butter or avocado oil, maple syrup, and brown sugar over medium heat. Whisk until the sugar dissolves, then remove from heat.
Pour the liquid mixture over the dry ingredients and stir until everything is well combined and coated.
Spread the granola mix evenly on the prepared baking sheet. Bake for 30 minutes, stirring twice during baking.
Once baked, toss the granola and allow to cool for about 15 minutes.
After cooling, mix in half of the mini white chocolate chips and the chopped Oreos. Let cool completely and then add the remaining chocolate chips.

Notes

Store in a sealed container for up to 2 weeks for maximum freshness.
Feel free to substitute the butter with avocado oil for a lighter version.
You can add in mini Oreos for an extra touch of crunch.

Nutrition

Serving Size: 1/2 cup
Calories: 270
Sugar: 10g
Sodium: 270mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 6g
Cholesterol: 30mg