Almond Berry Chocolate Chip Cookie Granola
 
 
Makes about 4 cups
Ingredients
  • ½ cup sliced almonds, divided
  • ½ cup sugar
  • ¼ cup coconut oil, room temperature
  • 1 large egg
  • ½ teaspoon almond extract
  • 1 cup white whole-wheat flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2½ cups rolled oats
  • ¼ cup dried cranberries
  • ¼ cup milk or semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a food processor, pulse ¼ cup almonds and sugar until coarsely ground.
  3. 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 almond/sugar mixture on high speed until creamy, about 3 minutes. Add the egg and almond extract and beat until well combined.
  4. Add the flour, cinnamon, baking soda and salt and mix until just combined. Then add the oats and remaining almonds and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats and almonds are covered with dough.
  5. Squeeze off chunks of dough and loosely break them apart over the baking sheet, creating large clumps.
  6. 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.
  7. Remove the baking sheet from the oven and sprinkle dried cranberries over hot cranola. Let cool for 15 minutes and then sprinkle chocolate chips over cranola. Let cool completely before stirring (or the chocolate chips will melt).
  8. Store cranola in an airtight container at room temperature for up to a week, if it lasts that long.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/almond-berry-chocolate-chip-cookie-granola/