It’s been exactly five days since I made my last batch of cookie granola. I can’t stop making – and eating – this sweet, crunchy treat. I suppose there are far worse addictions – drugs, smoking, shopping. So, in the grand scheme of things, my cranola habit is pretty innocuous.
And with 3/4 cup fresh fruit in this raspberry coconut cookie granola, you don’t have to feel guilty snacking on it. Mashed raspberries add a natural sweetness and beautiful crimson color to the cookie dough, making it a lovely edible gift to share with that special someone in your life, even if that someone happens to be you.
Raspberry Coconut Cookie Granola
Makes about 4 cups
Ingredients
- 3 tablespoons coconut oil, room temperature
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup fresh or frozen and thawed raspberries
- 1 cup white whole-wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ cups rolled oats
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract and beat until well combined. Then add the raspberries and beat until well combined.
- Add the flour, baking soda and salt and mix until just combined. Then add the oats and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats are covered with dough.
- Squeeze off chunks of dough and loosely break them apart over the baking sheet, creating large clumps.
- Bake the cranola for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes, remove from the oven, sprinkle on coconut and stir gently. Bake for an additional 5-10 minutes until clumps are dry and coconut is toasted.
- Remove the baking sheet from the oven and let the cranola cool completely. It will harden as it cools.
- Store cranola in an airtight container at room temperature for up to a week, if it lasts that long.
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