Cookies and Cream Granola Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: About 8 cups
Ingredients
For the Granola Base
- 4 cups old-fashioned rolled oats
- 1 cup crispy rice cereal
- ½ cup sliced almonds
- ½ cup chopped cashews
- ¼ cup ground flaxseed
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
For the Wet Mixture
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- ¼ cup honey
- 1 teaspoon vanilla extract
Cookies and Cream Mix-Ins
- 15 chocolate sandwich cookies (such as chocolate cream-filled cookies), roughly crushed
- 1 cup white chocolate chips
- ½ cup mini chocolate chips
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
Line a large baking sheet with parchment paper for easy cleanup and even baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine:
- Rolled oats
- Crispy rice cereal
- Almonds
- Cashews
- Ground flaxseed
- Salt
- Cocoa powder
Stir well until everything is evenly distributed.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk together:
- Melted coconut oil
- Maple syrup
- Honey
- Vanilla extract
Mix until smooth and glossy.
Step 4: Combine Everything
Pour the wet ingredients over the oat mixture.
Stir thoroughly until all of the dry ingredients are evenly coated.
The mixture should be slightly sticky and clump together when pressed.
Step 5: Bake the Granola
Spread the mixture evenly onto the prepared baking sheet.
Press it down gently with a spatula if you prefer larger clusters.
Bake for 25–30 minutes, stirring once halfway through.
The granola should be lightly golden and fragrant.
Avoid overbaking to prevent bitterness.
Step 6: Cool Completely
Remove the baking sheet from the oven.
Allow the granola to cool completely without stirring.
This helps create large, crunchy clusters.
Cooling usually takes about 30 minutes.
Step 7: Add the Cookies and Cream Mix-Ins
Once the granola has cooled completely, transfer it to a large bowl.
Fold in:
- Crushed chocolate sandwich cookies
- White chocolate chips
- Mini chocolate chips
Mix gently to preserve the cookie pieces.
Step 8: Store
Transfer the granola to airtight jars or containers.
Store at room temperature for up to 2 weeks.
Tips for the Best Cookies and Cream Granola
Add Cookies After Baking
Mixing cookie pieces into hot granola can make them soft and soggy. Always add them after the granola has cooled.
Create Crunchy Clusters
Press the granola firmly onto the baking sheet and avoid stirring while cooling.
Use Quality White Chocolate
Real white chocolate provides a creamier flavor than standard baking chips.
Customize the Texture
Add more cookies for extra crunch or more oats for a less sweet granola.
Let It Cool Fully
Granola becomes crisp as it cools, so don’t judge the texture while it’s still warm.
Serving Ideas
Breakfast Bowl
Serve over vanilla Greek yogurt with sliced bananas.
Ice Cream Topping
Sprinkle over cookies-and-cream ice cream for extra crunch.
Smoothie Bowl
Use as a topping for chocolate or vanilla smoothie bowls.
Dessert Parfait
Layer with whipped cream, yogurt, or pudding.
Snack Mix
Enjoy by the handful whenever a sweet craving strikes.
Variations
Double Chocolate Cookies and Cream Granola
Add an extra 2 tablespoons cocoa powder and ½ cup chocolate chunks.
Peanut Butter Cookies and Cream Granola
Mix ¼ cup peanut butter into the wet ingredients.
Mint Cookies and Cream Granola
Add ½ teaspoon peppermint extract for a refreshing twist.
Birthday Cake Cookies and Cream Granola
Add colorful sprinkles and vanilla sandwich cookies.
Protein Cookies and Cream Granola
Mix in ½ cup vanilla protein powder and an extra tablespoon of maple syrup.
Storage Instructions
- Room Temperature: Up to 2 weeks
- Refrigerator: Up to 1 month
- Freezer: Up to 3 months
Store in a sealed container to maintain maximum crunch.
Nutrition Information (Approximate Per Serving)
- Calories: 340
- Protein: 7g
- Carbohydrates: 42g
- Fat: 17g
- Fiber: 4g
- Sugar: 16g
- Sodium: 140mg
