Cranola alert! If you’re not a fan of this sweet treat, you can just skip right over this post. But if you’re as addicted to it as I am – or intrigued – read on for my latest flavor creation, inspired by everyone’s favorite campfire treat.
Do you ever buy a box of graham crackers, eat half and then forget about the rest. It happens to me sometimes and so I’ll often find a sleeve or two in the pantry that have lost their crunch. And since I hate to waste food, I’ll hold on to them hoping they’ll come in handy one day (for a pie crust, maybe?).
This graham cracker chocolate chip cookie granola is the perfect way to bring old graham crackers back to life (though you could easily use fresh graham crackers, too). A second trip into the oven crisps them right up with the cranola. Sprinkle clusters over vanilla ice cream for dessert or eat them au naturel, the way I do.
- ¼ cup coconut oil, room temperature
- ½ cup light or dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup white whole-wheat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats
- 3-4 whole graham crackers, broken into small pieces
- ½ cup milk or semi-sweet chocolate chips
- 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.
- Add the flour, cinnamon, baking soda and salt and mix until just combined. Then add the oats and graham cracker pieces and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats and graham cracker pieces 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 and stir gently. Bake for an additional 5-10 minutes until clumps are dry.
- Remove the baking sheet from the oven and let the cranola cool for 15 minutes. Sprinkle chocolate chips over cranola and let cool completely before stirring (or the chocolate chips will melt).
- Store cranola in an airtight container at room temperature for up to a week, if it lasts that long.
This is the best snack and quite possibly the most addicting!! I’ve made this for three weeks in a row and I don’t think I’ll be able to stop!!!
So glad you like it! I just made a batch of cranola tonight – it is dangerously addictive.