If you’ve ever found yourself craving the comforting, nostalgic flavor of a classic oatmeal cookie, but wished for a snack that’s both satisfying and a touch more wholesome, this Oatmeal Cookie Granola is your dream come true. Every crunchy cluster tastes just like the best part of an oatmeal cookie—sweet, spiced, loaded with toasty oats, coconut, and golden raisins. Whether you sprinkle it on yogurt, toss it in a snack bag for road trips, or munch it straight from the jar, you’ll quickly understand why I can’t keep a batch around for long. My kitchen always smells like a cozy bakery when I make it, and I promise yours will too!
Ingredients You’ll Need
The beauty of Oatmeal Cookie Granola is that it comes together with a handful of pantry staples you probably already have. Each ingredient brings something unique to the table, so you get that irresistible crunch, warmth, and sweet aroma in every bite.
- Old-fashioned rolled oats: These form the sturdy, chewy base of your granola, just right for clumping together.
- Chopped pecans or walnuts: Nuts add toasty flavor and satisfying crunch – go with your favorite or whatever’s handy.
- Unsweetened shredded coconut: This is the secret to chewy, irresistible clusters and a hint of tropical sweetness.
- Raisins or dried cranberries: A handful of chewy dried fruit is a must for that oatmeal cookie magic—try dried cherries or apricots to mix things up.
- Coconut oil (melted): This makes the granola extra crisp and adds richness, plus it keeps the flavors clean and light.
- Pure maple syrup or honey: Pick your favorite natural sweetener for luscious flavor and those irresistible sticky clusters.
- Packed light brown sugar: A little brown sugar brings classic cookie sweetness and keeps things nostalgic.
- Large egg white: This is my favorite granola trick—the egg white binds it all into perfect chunky clusters.
- Vanilla extract: A splash ties all those oatmeal cookie flavors together with pure warmth.
- Ground cinnamon: Essential for that comforting, cozy spiced finish—don’t skimp on it!
- Ground nutmeg: Just a hint makes all the difference and elevates the whole batch.
- Salt: Don’t forget this—just a pinch sharpens all those sweet flavors perfectly.
How to Make Oatmeal Cookie Granola
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 325°F (160°C), then line a large baking sheet with parchment paper. This simple step is key—lining the pan not only prevents sticking, but it also lets you easily lift and break up the cooled granola later for those perfect, bakery-style clusters.
Step 2: Combine the Dry Ingredients
Grab your largest mixing bowl and stir together the oats, nuts, shredded coconut, dried fruit, cinnamon, nutmeg, and salt. I always take a moment to inhale the sweet, spiced scent at this stage—it’s the first real promise of oatmeal cookie flavor!
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), packed light brown sugar, egg white, and vanilla extract. Whisk until the mixture is smooth and lightly frothy; this magic combo is what transforms your dry mix into golden, crunchy Oatmeal Cookie Granola.
Step 4: Bring Everything Together
Pour your wet ingredients over the dry and stir really well to coat each oat and nut evenly. Take your time with this step—it’s so satisfying watching everything come together with that unmistakable oatmeal cookie aroma wafting up!
Step 5: Spread and Bake
Spread the granola mixture evenly on your prepared baking sheet and press down firmly with a spatula. If you want those crave-worthy, super-clumpy clusters, resist the urge to stir during baking. Bake for 25 to 30 minutes until it’s golden and fragrant, but do give it a gentle toss halfway through if you prefer a looser granola texture.
Step 6: Cool and Enjoy
Once your Oatmeal Cookie Granola is nicely browned, remove it from the oven and let it cool completely on the pan. This is the secret to chonky clusters—breaking it up too soon means lost crunch! After 100 percent cooling (patience, my friend!), break into pieces and store in an airtight container.
How to Serve Oatmeal Cookie Granola
Garnishes
A sprinkle of Oatmeal Cookie Granola instantly adds crunch and charm to even the simplest dish. I love to top mine with a few extra dried cranberries or a handful of mini chocolate chips right after baking and cooling. For a bakery-style touch, try a dusting of cinnamon or a swirl of maple drizzle just before serving.
Side Dishes
This granola is the ultimate breakfast or snack companion. Pile it onto creamy Greek yogurt, layer it in a parfait with fresh berries, or pour over a splash of cold milk for a truly nostalgic bowl. It also makes a surprisingly delightful salad topper, adding texture and just the right touch of sweetness to leafy greens and fruit-forward sides.
Creative Ways to Present
Turn your batch into a thoughtful homemade gift by packing Oatmeal Cookie Granola into glass jars with a rustic ribbon. Or set up a DIY yogurt bar at brunch, letting everyone build their own bowls with granola, fruit, and a spoonful of nut butter. For extra fun, try baking the granola into mini cookie cups as a playful twist on your favorite dessert.
Make Ahead and Storage
Storing Leftovers
One of the best things about Oatmeal Cookie Granola is how beautifully it keeps. Once completely cooled, transfer it to a tightly sealed container or jar. Stored at room temperature, it’ll stay fresh and crisp for up to two weeks—though in my experience, it’s usually gone long before that!
Freezing
If you want to make a double batch (good idea!), Oatmeal Cookie Granola freezes wonderfully. Place the cooled granola in freezer-safe bags or containers. Freeze for up to three months. Let it thaw at room temperature for about 20 minutes, and it’ll taste just as perfect as the day you baked it.
Reheating
Granola doesn’t technically need reheating, but if you want to restore some fresh-baked crunch, spread it in a single layer on a baking sheet and warm in a 300°F oven for 5–7 minutes. Let it cool again to crisp up fully before eating or storing.
FAQs
Can I make this granola nut-free?
Absolutely! Swap the nuts for pumpkin or sunflower seeds for just as much crunch and plenty of nutty flavor, keeping the recipe perfect for anyone avoiding tree nuts.
What’s the best way to get big, crunchy clusters?
The real trick is pressing the mixture firmly onto the baking sheet and letting it cool completely before breaking it up. For even chunkier granola, don’t stir during baking—this helps the clusters set as they cool.
Can I change the dried fruit in Oatmeal Cookie Granola?
100 percent! While raisins and cranberries are classic, dried cherries, chopped apricots, or even diced dates can all bring a delicious twist—just keep the measurement about the same.
Is there a way to make it vegan?
Yes, you can skip the egg white and add an extra tablespoon of maple syrup or use a flaxseed “egg” (1 tablespoon flaxseed meal plus 3 tablespoons water, set for 5 minutes) for binding. Be sure to use maple syrup, not honey, for a vegan version.
Why does my homemade granola sometimes turn out soggy?
This usually happens if it’s not baked quite long enough, or if you seal it up before it’s totally cool. Be patient, allow plenty of oven time, and wait for the batch to cool completely before storing for the best crunch.
Final Thoughts
There’s nothing quite like sharing a jar of homemade Oatmeal Cookie Granola with friends and family—or sneaking a handful just for yourself. Its golden crunch and cozy, cookie-inspired flavor make any day feel a little more special. I can’t wait for you to try it and make it your own—trust me, one batch just won’t be enough!
Print
Oatmeal Cookie Granola Recipe
- Total Time: 40 minutes
- Yield: About 6 cups 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of oatmeal cookies with this crunchy and wholesome oatmeal cookie granola. Perfect for breakfast or snacking, this easy recipe combines the goodness of oats, nuts, and dried fruits with warm spices and a touch of sweetness.
Ingredients
Oatmeal Cookie Granola Ingredients:
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans or walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins or dried cranberries
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup or honey
- 1/4 cup packed light brown sugar
- 1 large egg white
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine oats, nuts, coconut, raisins, cinnamon, nutmeg, and salt.
- Prepare wet mixture: In a separate bowl, whisk together melted coconut oil, maple syrup, brown sugar, egg white, and vanilla extract until smooth.
- Combine and bake: Pour wet mixture over dry ingredients, mix well, spread on baking sheet, and bake for 25-30 minutes.
- Cool and store: Let the granola cool completely before breaking into clusters and storing in an airtight container.
Notes
- For extra sweetness, add mini chocolate chips after baking and cooling.
- Experiment with dried cherries or chopped dried apricots for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 8g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
