Oatmeal Cookie Granola Recipe

Name: Oatmeal Cookie Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups gluten-free rolled oats; 1/2 cup chopped almonds; 1/2 cup chopped walnuts; 1/2 cup pumpkin seeds; 1/2 cup sunflower seeds; 1/2 cup quinoa flakes; 3/4 cup dessicated unsweetened coconut; 2 tablespoons golden flaxseeds; 1/2 cup seedless raisins; 3/4 tablespoon cinnamon; 1 pinch salt; 3/4 cup coconut sugar; 1 tablespoon water; 1/2 cup melted coconut oil; 1 teaspoon vanilla extract

Servings: persons

2 1/4 cups gluten-free rolled oats
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup quinoa flakes
3/4 cup dessicated unsweetened coconut
2 tablespoons golden flaxseeds
1/2 cup seedless raisins
3/4 tablespoon cinnamon
1 pinch salt
3/4 cup coconut sugar
1 tablespoon water
1/2 cup melted coconut oil
1 teaspoon vanilla extract

1
Preheat the oven to 250.
2
In a large bowl, stir together the oats, nuts, seeds, quinoa flakes, coconut, raisins, cinnamon, and salt. Set aside.
3
In a small pan over low heat, whisk together the coconut sugar and 1 tbs of water until combined. Keep stirring for a minute until the sugar has fully dissolved. Then stir in the coconut oil and vanilla extract. Don't worry if these don't combine fully, they will stay separated. Just make sure the sugar melts down and isn't granular anymore.
4
Pour the liquid mixture from the pan over the dry ingredients in the large bowl. Use a spatula to fold all the ingredients together until it appears as though you have evenly moistened the dry ingredients.
5
Spread the granola mix onto a large nonstick baking sheet and use the spatula to distribute it into one even layer.
6
Place in the oven and bake for 1 hour. Remove from oven, stir around a little bit and then pat down lightly with the spatula until it is in an even layer again. Rotate the pan in the oven and bake for another 45 minutes or until crisped to your liking.
7
Remove from the oven and let cool. Store in an airtight container out of the fridge.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 cups gluten-free rolled oats, 1/2 cup chopped almonds, 1/2 cup chopped walnuts, 1/2 cup pumpkin seeds, and more.

Yes, Oatmeal Cookie Granola falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal Cookie Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions