Peanut Butter Cookie Granola
Peanut Butter Cookie Granola could be just the gluten free and dairy free recipe you've been looking for. For $1.06 per serving, you get a morn meal that serves 12. One serving contains 558 calories, 17g of protein, and 41g of fat. This recipe from Cookie Madness requires almonds, candy coated chocolate pieces, reese's pieces, and sweetened dried cranberries. From preparation to the plate, this recipe takes about 45 minutes. This recipe is liked by 14 foodies and cooks. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Peanut Butter Cookie Granola, Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, gluten-free), and Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway.
Servings: 12
Preparation duration: 10 minutes
Ingredients:
1 cup sliced almonds
1/2 cup candy coated chocolates
1/2 teaspoon cinnamon
1 cup flaked coconut
1 cup mixed cashews and macadamia nuts
2 1/2 cups oats
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, at room temperature
1/2 cup peanut butter chips or Reese's Pieces
1/3 cup sweetened dried cranberries or dried cherries
Equipment:
baking sheet
bowl
aluminum foil
oven
Cooking instruction summary:
Preheat oven to 325°F. rub two large rimmed baking sheets lightly with oil or line with non-stick foil.In large bowl, mix cookie dough and cinnamon. Add oats, coconut and cinnamon; knead into dough until well blended. Add the nuts. Crumble mixture evenly on cookie sheets.Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes. Break granola into smaller pieces if necessary (I didn’t) and toss it with the dried fruit and candy.
Step by step:
1. Preheat oven to 325°F. rub two large rimmed baking sheets lightly with oil or line with non-stick foil.In large bowl, mix cookie dough and cinnamon.
2. Add oats, coconut and cinnamon; knead into dough until well blended.
3. Add the nuts. Crumble mixture evenly on cookie sheets.
4. Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes. Break granola into smaller pieces if necessary (I didn’t) and toss it with the dried fruit and candy.
Nutrition Information:
covered percent of daily need
