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Chocolate Chip Cookie Sourdough Granola (Purely Elizabeth Inspired)

5 from 1 vote
This granola recipe incorporate healthy ingredients. This Purely Elizabeth inspired cookie granola recipe incorporates sourdough and is the ultimate granola recipe! It has the perfect crunch and clumps beautifully. It tastes just like a delicious chocolate chip cookie. Enjoy it with milk, yogurt, or with my beautiful vanilla ice cream. It also makes for a delicious go-to snack if you need something sweet after a savory meal.
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Prep Time 10 minutes
Cook Time 13 minutes
Servings: 8
Course: Appetizer, Breakfast, Dessert, Snack, sweet
Ingredients Equipment Method Notes

Ingredients
  

  • 6 C Rolled oats
  • ½ C Coconut Oil, melted
  • ½ C sugar substitute for coconut sugar if you'd like
  • 50 g Sourdough discard or 1/2 C flour, can use oat flour
  • 6 tbsp Cookie butter Biscoff cookie butter is my favorite. But you can also use almond butter here too.
  • 3 tbsp Maple syrup
  • 1 C Almond slivers *Optional
  • 1 tbsp Chia seeds *Optional
  • 1 tsp Sea salt *adjust to taste
  • 1 tsp Cinnamon *adjust to taste
  • 1 tsp Baking soda
  • 1 tsp Vanilla extract
  • ¾ C Chocolate chunks or chocolate chips

Equipment

  • 1 Baking sheet pan
  • Parchment paper
  • 1 Mixing spoon

Method
 

  1. Preheat your ovent to 350℉ (175℃) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the melted coconut oil, sugar, cookie butter, maple syrup, and vanilla extract. Stir until well combined.
  3. To the wet mixture, add rolled oats, oat flour, chia seeds, sea salt, cinnamon, baking soda, and almonds. Stir until oats are evenly coated.
  4. Spread the granola mixture evenly onto the prepared baking sheet.
  5. Bake for 20-25 minutes, stirring halfway through, until golden brown and crispy. I like when the almonds look toasted golden brown!
  6. Once baked and cooled, fold in the chocolate chips/chunks.
  7. I know it'll be hard - but allow it to cool completely before tasting! Store in an airtight container at room temperature for up to two weeks. I prefer to store in mason jars.

Notes

You can include dried fruit if you'd like. I have tried this recipe with 1C dried cranberries and it turned out really yummy. Just know you may need to modify the wet ingredients a little. Perhaps adding in an extra tablespoon of maple syrup.