Molasses Cookie Granola

A granola that tastes like molasses cookies PLUS a nut butter that gives back - sign me up! This will be your new go-to granola recipe!

 

Why I Love This Recipe

Molasses cookie granola is about to be your new favorite snack/breakfast — it’s like having dessert for breakfast without the guilt! I love how it tastes warm and cozy, with that hint of spice and deep sweetness. Plus, the whole house smells amazing while it bakes, like you’re whipping up cookies. It makes everything better, whether you’re just snacking on it or tossing it over some yogurt. Honestly, it’s addicting!

Plus you can feel good about eating it! If you're unfamiliar with GroundUp, it is a not-just-for-profit business that provides job training to women overcoming adversity in the Portland area. Through the sale of healthy and delicious nut butters, they empower women with the confidence and skills they need to get back on their feet. They make the best nut butters on the market and I am THRILLED to be doing a collab with them and bringing Molasses Cookie Nut Butter the world!

They partner with local nonprofits to employ women overcoming adversity who have the motivation to work, but lack opportunity for employment. Through their 6-9 month employment training program, they provide job skills and individualized training to meet women where they’re at, regardless of their background and previous job history. ABSOLUTE LEGENDS!

Ingredients & Substitutions

• Old-fashioned rolled oats  
• Almonds
• Cashews
• Ground cinnamon
• Kosher salt
• Molasses Cookie Nut Butter (GABY10 will get ya 10% off)
• Pure maple syrup or Agave
• Coconut oil, melted
• Vanilla extract
• Mini Chocolate Chips - if you're not adding chocolate chips to your granola or your molasses cookies, you're missing out!

How to Make

Preheat the oven to 325°F.

In a large bowl, mix together the oats, almonds, cashews, cinnamon, and salt until combined. Set aside.

In a medium microwave-safe bowl, combine the Molasses Cookie Almond Butter, maple syrup, coconut oil, and vanilla extract. Microwave for 30 seconds, then stir until smooth and well mixed. Pour this mixture over the oat mixture and stir until evenly coated.

Spread the granola evenly on a large, parchment-lined baking sheet.

Bake for 25 to 30 minutes, stirring once halfway through, until the granola is lightly golden brown. Remove from the oven and let it cool completely on the baking sheet without stirring.

Once cooled, add a handful of mini chocolate chips and toss to combine.

Store in an airtight container for up to 2 weeks.

Tips & Tricks

Choose the Right Oats

• Use old-fashioned rolled oats for the best texture. Quick oats may lead to clumping or an uneven texture, while steel-cut oats are too hard for granola without extra cooking.

Add Dried Fruit and Chocolate After Baking

• Adding dried fruit or chocolate before baking can lead to burning or melting. Instead, toss them in once the granola has cooled completely.

Press Down for Clumps

• For chunkier granola, press the granola mixture down firmly on the baking sheet with a spatula before putting it in the oven and don’t stir it too much during baking.

Bake Low and Slow

• Bake at a lower temperature (around 300–325°F) for even cooking without burning. Stir halfway through for even browning, but if you prefer clusters, avoid stirring too much.

Let it Cool Completely

• The granola will continue to crisp up as it cools. Avoid stirring while it’s cooling to keep larger clusters intact.

Store Properly

• Once cooled, store your granola in an airtight container to keep it fresh and crunchy. It should last for up to 2 weeks at room temperature. For longer storage, freeze it in a sealed container.

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