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–+ servings
Cookie Dough Granola

Irresistible Cookie Dough Granola That's Guilt-Free and Quick

A quick and nutritious Cookie Dough Granola that's gluten-free and vegan, perfect for satisfying your sweet tooth without guilt.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Granola Base
  • 2 cups Gluten-Free Oats
  • 1/4 cup Flax Seeds
  • 1/4 cup Chia Seeds
  • 1/4 cup Sunflower Seeds
Sweetness
  • 1/2 cup Dark Chocolate Chips Adjust based on dietary needs.
  • 1/2 cup PB Crave Cookie Nookie Peanut Butter Can swap with natural nut butter.
  • 1 medium Mashed Banana Can use unsweetened applesauce.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best taste.
Liquid
  • 1/2 cup Almond Milk Other plant-based milks can work.

Equipment

  • Oven
  • large mixing bowl
  • baking sheet
  • parchment paper
  • Spatula

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or grease lightly.
  2. In a large mixing bowl, combine gluten-free oats, flax seeds, chia seeds, and sunflower seeds.
  3. In another bowl, mix dark chocolate chips, PB Crave Cookie Nookie Peanut Butter, almond milk, mashed banana, and vanilla extract until smooth.
  4. Pour the wet mixture over the dry ingredients and fold gently to combine.
  5. Spread the mixture evenly on the prepared baking sheet and press down lightly.
  6. Bake for 20 minutes or until lightly golden, then let it cool completely.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 8gVitamin C: 5mgCalcium: 4mgIron: 10mg

Notes

Store in an airtight container at room temperature for up to two weeks. Refrigerate in humid areas for up to three weeks, or freeze for up to three months.

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