If I am being honest, I can’t have yogurt without granola. I need that crunch! However, paleo or gluten free granola can be pricy so why not make some myself. This naturally sweet cookie dough granola is nothing short delicious!
The reason I made this cookie dough granola was to bring together my two favorite flavors. Cashew butter is the new almond butter in baking. It makes everything have a cookie taste. Plus, it’s easy to make a cookie dough (i.e. stick spoon in cashew butter and top with chocolate)!
A lot of granola recipes use rice malt syrup or agave for sweetener and to bind the granola. I wanted to use a sweetener that was natural, but also had additional benefits. Maple syrup, my second favorite flavor, contains antioxidants and some trace minerals such as riboflavin and magnesium. It still is sugar, but a little goes a long way!
You won’t be disappointed with this cookie dough granola! If you are paleo, swap out the oats for different varieties of nuts and seeds, Some great options would be almond, pecans, cashews, pepitas, and whatever else you like!
Maple Cashew Cookie Dough Granola
A simple granola recipe that is gluten-free, low glycemic, and just flat out delicious!
- 1.5 cups Rolled Oats Gluten Free
- 1/4 cup Cashew Pieces
- 1/4 cup Cashew Butter
- 1 tbsp Chia Seeds
- 1/4 tsp Cinnamon
- 1 pinch Salt
- 1/4 cup Dark Chocolate
- 2 tbsp Maple Syrup
- 2 tbsp Coconut Oil
- 1 Egg White
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Place all dry ingredients in a large bowl besides the dark chocolate chips.
In a a small bowl, melt the coconut oil and cashew butter together.
Then mix in everything else besides the egg whites.
Pour the wet into the dry and mix until well combined.
Next crack in the egg white and mix until well combined.
Place on the baking sheet in one layer and bake for 15-minutes.
After 15-minutes, stir the granola and break up any large clusters.
Bake for another 10-15-minutes until golden brown.
Let cool for 10-15-minutes before adding dark chocolate chips and store in a mason jar.
The granola can last for up to 2-weeks, but mine never lasts the week! If you want a super quick granola take any of my energy ball recipe such as the Peanutbutter Nutella found here or the Almond Joy here. Instead of making balls, leave them crumbly for a topping!
I’d love it if you’d share this with your family, friends, pets, or whoever is interested in food! Don’t forget to tag your creations on Instagram!