When we ran out of granola last week and I wanted to get through as much of the food before leaving Colorado, I decided to make “cookie” granola. This granola is a twist on my classic homemade granola based on what I had available to me, which can be found in my Clean Comfort Cookbook and is available on my LA Lightning Sculpt + Nutrition Membership. It honestly tastes like you’re eating “cookies + milk” with some fresh berries on top and it hit the spot last week when we were at our campsite in Zion. Best part? It requires absolutely no oil!
- 2 cups of rolled oats
- ½ tsp cinnamon
- ¼ cup vegan dark chocolate chips
- ¼ cup cacao nibs
- 1 flax egg (1 tbsp ground flaxseed + 1.5 tbsp water)
- ½ cup almond butter
- 2 tbsp chia seeds
- ¼ cup honey
- Optional: 1 tbsp maca powder and/or 2 tbsp SANO vanilla plant based protein powder (Code: "ADJX" for 20% off)
- Preheat oven to 350 degrees F.
- Mix wet ingredients together and then add in dry ingredients.
- Fold in chocolate chips and cacao nibs. Place on a baking tray with parchment paper and press down with the spatula so you the "batter" sticks together, but is also thin enough to bake the entire mixture.
- Bake for 15 minutes and then carefully with a large spatula flip in sections to keep the clusters of granola together.
- Place the tray back in the oven and make sure to rotate the tray in order to have the granola bake evenly.
- Bake for another 5 minutes or until the granola is browned.
- Take out of the oven for 10 minutes to cool. Then break up into clusters and enjoy! Store in an airtight container in the fridge for up to a month.
Don’t forget to tag me if you make it @littleadaptsbyjax 🙂
With Health + Happiness Always,
Jax
PS – Want to learn how to create a healthy + happy sustainable lifestyle with the “little adapts” philosophy? Click here to sign up for my 6 Week Nutrition 101 Group Program launching on Monday, August 10th!
