These Oatmeal Cookie Granola Clusters are crispy, crunchy, and extra cluster-y! This nut-free, egg-free, gluten-free snack tastes just like a warm oatmeal cookie, but with better for you ingredients!
Why you’ll love this
- Cheap. Store-bought granola has gotten so expensive! Save some money and make it at home instead.
- Easy. Homemade granola is surprisingly quick and easy to make and requires pantry staples that you likely have on hand already.
- Super crunchy. This granola gets baked twice for an extra satisfying crunch!
- Extra clusters. Loose granola? Not here! The clumps and clusters are the best part.
- Customizable. Do raisins or chocolate chips belong in oatmeal cookies? The choice is yours!
Ingredient notes
- Oats – old fashioned oats will give the best crispy texture and chunky clusters. Quick oats can be used in a pinch, but they may create a softer, more crumbly granola.
- Raisins – optional, but highly recommended. They provide a chewy texture and additional sweetness. Other dried fruit such as craisins or chopped dates may be used instead. Chocolate chips may also be used, but don’t add them until the granola has fully cooked.
- Ground Cinnamon – can omit, if necessary, but it helps give that classic oatmeal cookie flavor.
- Salt – table salt was used in the original recipe, but other salt such as kosher salt may also be used.
- Butter – salted or unsalted butter is fine. Use a plant-based variety, if necessary, to keep this vegan. Coconut oil may also be used, but I like using butter for a classic oatmeal cookie taste.
- Brown Sugar – use dark brown sugar for the richest molasses flavor. Light brown sugar may also be used.
- Maple Syrup – use pure maple syrup not pancake syrup.
- Vanilla Extract – can omit, if necessary.
Visual walk-through
- Combine oats, ground oats, (optional) raisins, ground cinnamon and salt into a large bowl.
- Microwave butter, brown sugar, and maple syrup together until the sugar dissolves.
- Pour the butter mixture over the dry ingredients and stir to combine.
- Press the mixture firmly into a lined 9×13 inch glass baking dish, then bake.
- Remove from oven, break into clusters, then bake again.
- Cool completely, then serve as desired, and enjoy!
How to serve oatmeal cookie granola
I love eating the clusters by the handful, but granola is also great served over milk or in a bowl with yogurt, fruit, a scoop of nut butter, and a drizzle of honey!
How to store
Leftover granola will last in a sealed airtight container at room temperature for 2 weeks, in the fridge for 1-2 months (it may not stay as crispy, however), or in the freezer for 3-6 months.
– Jennifer
Oatmeal Cookie Granola
These Oatmeal Cookie Granola Clusters are crispy, crunchy, and extra cluster-y! This nut-free, egg-free, gluten-free snack tastes just like a warm oatmeal cookie, but with better for you ingredients!
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 cups
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 4 cups old fashioned oats divided (1 cup becomes ground)
- 1 cup raisins optional (see note below if using chocolate chips)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter use a vegan variety or coconut oil if necessary
- ½ cup packed dark brown sugar
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 300 degrees F. Grease a 9×13-inch glass baking dish with cooking spray, then line it with parchment paper (be sure there is overhang on the sides for easy lifting). Set aside.
- Measure out 1 cup of oats and blend in a high powered food processor or blender until they resemble a fine flour.
- Mix the remaining 3 cups whole old fashioned oats, ground oats, raisins, cinnamon, and salt together in a large bowl. Set aside.
- Place butter, brown sugar, and maple syrup in a microwave safe bowl, then heat until the sugar dissolves. About 3 minutes.
- Once the sugar has dissolved, whisk in the vanilla, pour over oat mixture, then stir until everything is evenly coated in the wet mixture.
- Pour into prepared baking pan then, using a metal spatula, press mixture tightly into an even layer in the pan.
- Bake for 45 minutes, rotating the pan halfway through to ensure even baking.
- Remove the baking pan from the oven (keep the oven on), then let the granola cool in the pan at room temperature for 10 minutes.
- Lift the granola out of the pan using the parchment and place (the parchment and granola) onto an unlined rimmed baking sheet.
- Carefully break up the granola “slab” into smaller clusters.
- Bake the clusters for 30 more minutes, rotating the pan halfway through.
- Remove clusters from the oven, cool completely, then serve as desired and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:2 Weeks
Refrigerator:1-2 Months (may not remain crispy)
Freezer:3-6 Months
Reheat:Enjoy frozen or at room temperature
*Storage times may vary based on temperature and conditions
Notes
*If using chocolate chips, sprinkle them on immediately after the granola comes out of the oven. This slightly melts the chips to adhere them to the granola clusters.
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Nutrition Information
Nutrition Facts
Oatmeal Cookie Granola
Amount Per Serving (1 cup)
Calories 561 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 407mg18%
Potassium 489mg14%
Carbohydrates 92g31%
Fiber 7g29%
Sugar 35g39%
Protein 8g16%
Vitamin A 474IU9%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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