Chocolate Chip Cookie Granola

Ingredients

• 270 g (3 cups)old-fashioned rolled oats
• 100 g (1 cup)sliced almonds, untoasted
• 25 g (1/3 cup)unsweetened shredded coconut
• 24 g (2 tablespoons)chia seeds
• 15 g (2 tablespoons)powdered milk
• 2.5 g (1/2 teaspoon)kosher salt
• 2.6 g (1 teaspoon), or more to tasteground cinnamon
• 43 g (3 tablespoons), meltedbutter
• 27 g (2 tablespoons), meltedcoconut oil
• 25 g (2 tablespoons)brown sugar
• 60 ml (1/4 cup)maple syrup
• 60 ml (4 tablespoons)egg whites
• 45 g (3 tablespoons), creamyalmond butter
• 15 ml (1 tablespoon)vanilla bean paste
• 60 g (1/3 cup), or up to 170 g (1 cup), as chips or chunksbittersweet chocolate

Instructions

1. 1

   Prepare the oven

   Position a rack in the centre of the oven and heat it to 150°C (300°F). Line a large, rimmed baking tray with baking parchment and set it aside.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the rolled oats, sliced almonds, coconut, chia seeds, powdered milk, salt and cinnamon.

3. 3

   Combine the wet ingredients

   In a glass measuring jug or small bowl, stir together the melted butter, coconut oil, brown sugar, maple syrup, egg whites, almond butter and vanilla bean paste.

4. 4

   Coat the oats

   Pour the wet mixture over the oat mixture and toss with a spatula until the dry ingredients are evenly coated.

5. 5

   Spread the mixture

   Spread the granola in an even layer on the parchment-lined baking tray.

6. 6

   Bake until golden

   Bake for 15 minutes, then remove the tray and toss the granola. Bake for another 7 minutes and toss once more. Return it to the oven for 2–7 minutes, until deeply golden. It will still feel soft, then firm as it cools. Remove from the oven and leave to cool for 10 minutes.

7. 7

   Stir in chocolate

   Stir in half the chocolate chips; they will soften slightly and help hold the granola together. Add the remaining chips once the granola has cooled if you want them to stay visible.

8. 8

   Cool and store

   When completely cool, transfer the granola to an airtight container. It keeps at room temperature for up to a month.

What is chocolate chip cookie granola?

Granola is a baked mixture of oats and other ingredients, made crisp in the oven and often eaten with milk or yoghurt. This version borrows the familiar vanilla, brown sugar and chocolate flavours of a chocolate chip cookie.

Oats, almonds, coconut and chia make up the crunchy base, while the syrup, nut butter and egg whites help bind it. The chocolate goes in after baking so some melts into the clusters and some can remain distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 6g protein, 23g carbs, 13g fat.

The oats and maple syrup supply most of the carbohydrates, while butter, coconut oil, almond butter and almonds contribute much of the fat. Oats, almonds, almond butter and egg whites contribute protein. Pair a portion with yoghurt and fruit for a more balanced breakfast.

The ingredients that shape the texture

Oats and almonds: rolled oats give the granola its structure, while sliced almonds add crunch. Use untoasted almonds so they can toast along with the rest of the mixture.

Binder: maple syrup, almond butter, melted fats and egg whites coat the dry ingredients. Stir the wet mixture well before pouring so it spreads evenly through the oats.

Chocolate: bittersweet chips or chunks balance the sweet maple and brown sugar. The recipe allows up to 1 cup if you prefer a more chocolate-heavy batch.

Getting an even bake

Spread the coated mixture in an even layer on a large, rimmed tray so it browns at a similar rate. A crowded or uneven layer can leave some parts pale while others darken.

The two scheduled tosses help expose different surfaces to the heat. Keep an eye on the final 2–7 minutes, since the granola can move from golden to too dark quickly.

How to tell when it is done

Look for a deeply golden colour after the final bake. The granola may still feel soft when it comes out; it firms as it cools, so avoid extending the bake simply to make it crisp in the oven.

Leave it for the stated 10 minutes before adding the first half of the chocolate. Cool it completely before sealing it away, and add the remaining chocolate only when you want the pieces to hold their shape.

Serving ideas

Serve it with milk or spoon it over yoghurt for breakfast. It also works as a topping for fruit or as a small snack on its own.

For a more filling bowl, pair a measured portion with yoghurt and fresh fruit. The granola is sweet and rich, so unsweetened accompaniments make a useful contrast.

Plan for the cooling time

The listed total time is 40 minutes, including the oven stages and the initial 10-minute cooling period. The granola still needs to cool completely before it goes into an airtight container.

Use the recipe's final colour cue rather than relying only on the clock, as the last bake can vary from 2 to 7 minutes. Save the chocolate you want to keep intact until the granola is cool.

Recipe notes & tips

• Measure the ingredients before starting so you can stir the wet mixture together in one go.
• Use a spatula to scrape the wet mixture through the oats and coat the dry ingredients evenly.
• Spread the granola evenly across the tray to encourage consistent browning.
• Toss at both points in the bake as directed, then check closely during the final 2–7 minutes.
• Wait until the granola is completely cool before storing it.

Variations

• More chocolate: Use up to 1 cup of bittersweet chips or chunks.
• Browned butter: Brown the butter before combining it with the other wet ingredients.
• Extra cinnamon: Increase the cinnamon to taste for a warmer spice note.
• Chunkier chocolate: Use chocolate chunks instead of chips.
• Visible chocolate: Stir in the remaining chocolate only after the granola has cooled.

Common mistakes to avoid

• Uneven layer: Spread the mixture evenly so it browns at a similar rate.
• Skipping the tosses: Toss after 15 minutes and again after the next 7 minutes to expose different surfaces.
• Overbaking: Remove the tray when the granola is deeply golden; it firms as it cools.
• Adding all the chocolate too early: Reserve some until cool if you want distinct chocolate pieces.
• Sealing it while warm: Cool the granola completely before transferring it to an airtight container.

How to store

Once completely cool, store the granola in an airtight container at room temperature for up to a month. The recipe does not specify a reheating method; serve it at room temperature.

Frequently asked questions