Chocolate Chip Cookie Granola – Extra Clustery

I haven’t been paying enough attention to the granola section at the grocery store because I was floored when I recently saw how many delicious flavor options there were, many of which are certified gluten free.

Total win for the GF community, though my jaw about fell to the floor when I saw the price tag: $9 a bag. Woof!

Given my love for hacking store-bought products to make them healthier and cheaper at home, I decided make a homemade version of the flavor that jumped out at me the most: Chocolate Chip Cookie Granola.

The result? Classic chocolate chip cookie taste, MEGA CLUSTERS (we’re talking granola sheets – I’ll show you how!) just the right amount of chocolate chips, and incredibly inexpensive too.

I always have all the ingredients on hand to make this recipe, plus it yields almost double the amount of servings in the $9 bag, for pennies. You know what we call that…

An UPGRADE!

Main Ingredients Needed

Chocolate Chip Cookie Granola is perfect for when you’ve got a cookie craving but don’t want to go to the trouble of making actual cookies, or simply need a little sweet and crunchy treat. Here are the main, everyday ingredients you’ll need:

• Gluten free old-fashioned oats: If you have Celiac Disease, or a severe gluten sensitivity, be sure to use certified gluten free oats, or GF purity protocol oats if you can find them.
• Chia seeds: crisp and crunch up in the oven. I love the added pop of texture they provide.
• Coconut oil: transforms the ingredients into crispy, crunchy granola clusters.
• Cinnamon + vanilla extract: add to the overall cookie flavor and aroma as the granola bakes.
• Brown sugar + pure maple syrup: sweeten the cookie granola.
• Chocolate chips: you can’t have chocolate chip cookie granola without them! I recommend semisweet for that classic CCC experience, though dark chocolate chips are also divine in this recipe.

#1 Tip for Getting Large Granola Clusters

I have several tips for getting extra clustery, extra crispy granola, which I’ll share below, but my #1 tip for getting large granola clusters is to process a portion of the oats into oat flour.

The oat flour acts like a binder for the wet and dry ingredients, holding them together in large granola sheets which can be broken up into clusters. Use your food processor, or blender to do the job!

Here are three additional, must-follow tips to make sure your granola comes out extra crunchy + clustery:

1. Press: firmly press down on the granola mixture in the baking pan with a spatula or the bottom of a measuring cup to ensure the granola is tightly packed and adheres together while baking.
2. Hands off: do not stir the granola while it’s baking (less work, FTW!)
3. Cool completely: let the granola cool completely before you attempt to break it up into clumps, otherwise it can crumble apart.

Healthier Dessert or Tasty Snack

Like I said, this granola is a healthier option for when you’re craving cookies but can’t be trusted around a warm batch (relatable), or as a tasty snack eaten by the handful. Here’s how we enjoy it!

• Scoop over vanilla Greek yogurt for a crunchy/creamy treat.
• Sprinkle over ice cream. Cookie sprinkles > regular sprinkles.
• Pair in a bowl with fresh berries.
• Sprinkle over sliced bananas topped with peanut butter (<< my kids’ favorite way to enjoy it!)

Try Gluten Free Chocolate Chip Cookies

How to Make Chocolate Chip Cookie Granola

Step 1: Process some of the oats into flour.

Again, this is my #1 tip for achieving granola with big, big clusters! Add a quarter of the old fashioned oats into a food processor then process it into flour, like so.

Step 2: Combine the dry ingredients.

Add the oat flour to a large mixing bowl with whole old fashioned oats, chia seeds, cinnamon, and salt then mix with a fork to combine and set the mixture aside.

Step 3: Combine the wet ingredients.

In another mixing bowl, melt coconut oil in the microwave until melted, 30-40 seconds, then add brown sugar, pure maple syrup, and vanilla extract and stir to combine.

Note: the brown sugar and oil will separate in the bowl – that’s ok!

Step 4: Mix the wet and dry ingredients together.

Pour the coconut oil + brown sugar mixture over the oat mixture then stir with a spatula until everything is well coated. Next, pour the mixture onto a parchment paper-lined half sheet pan then spread into an even layer, all the way to the edges.

Step 5: Bake.

Bake the granola for 25-30 minutes at 300 degrees, rotating the pan 180 degrees halfway through, but NOT stirring (again, this will encourage lots of granola sheets and clusters) or until the granola is golden brown.

Let the granola cool for a few minutes before sprinkling chocolate chips on top. This will cause them to melt slightly, then adhere to the granola when the chocolate cools.

The photos in this post show both regular sized, and mini chocolate chips. Either work!

Step 6: Cool the granola completely.

Let the granola cool completely then use a large spatula to help lift it off the parchment paper in sheets, and then break it up into large clumps.

How to Store Homemade Granola

Enjoy the Chocolate Chip Cookie Granola right away, or stash it on the counter or in the freezer for later.

• To store: transfer the granola into an airtight container or gallon-size Ziplock bag then store on the counter for up to 5 days.
• To freeze: add to a gallon-size Ziplock freezer bag then freeze for up to 3 months. Pull out whatever quantity you want to eat, straight from the freezer.

However you serve it, I hope you love every crispy, crunchy crumb of this classic and totally satisfying Chocolate Chip Cookie Granola. Enjoy!

More Tasty Snack Ideas

Photos by Ashley McLaughlin

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