Time Passes Too Quickly {Recipe: Oatmeal Chocolate Chip Cookie Granola}

It is back-to-school time already, and as always, summertime passed far too quickly. It seems like summer just gets started, then boom, it is time to prepare for back-to-school. I think one of the things I dread the most is school lunches. It is always a challenge to come up with a variety heathy foods that the kids like. By the end of the school year they are tired of the some old lunches.

So this school year we are trying to come up with some new healthy snacks. So far we have tried a few nut butter and oat energy bites found on Pinterest, one made with peanut butter and another made with almond butter. Both received a thumbs up. Granola is not always a favorite, but they both loved this one. I am sure it has to do with the fact that I added a little more added sugar than what I usually do. The brown sugar can be adjusted to taste or left out.

Oatmeal Chocolate Chip Cookie Granola

The kids love to snack on this granola right out of the container! 

Ingredients:

5 cups old fashioned rolled oats 
2 cups semi sweet chocolate chips
1/2 teaspoon salt (If leaving out brown sugar, only add a pinch or else it may be too salty.)
1/2 cup coconut oil, melted
1/3 cup maple syrup 
1/3 cup brown sugar (You can add less or leave out, depending on how sweet you like your granola.)
1 tablespoon vanilla extract 


Instructions:

1. Pre-heat oven to 325°F. Line a rimmed baking sheet with parchment paper or Silpat baking mat; set aside. 

2. Place the oats in a large mixing bowl, add chocolate chips and salt; set aside. 

3. In a microwave-proof quart-size bowl or measuring cup, melt coconut oil. Stir in maple syrup, brown sugar, and vanilla until well combined. Cool to room temperature, then pour over the oat mixture and stir until ingredients are well coated. 

4. Pour granola mixture into the prepared baking sheet. Spread evenly, then press down to compress mixture together with a large metal spatula.

5. Bake for 30-45 minutes, or until the top is lightly browned, rotating the pan halfway through baking time. Let granola cool for at least one hour in baking sheet. Break granola up into desired sized pieces. Store in an airtight container up to 2 weeks. 

Variation 1: For  Maple Pecan Granola, substitute whole pecans for the chocolate chips. 

Variation 2: Crispy Rice Granola. My daughter prefers a lighter textured granola, so we tried 3 cups of oats and 2 cups of brown rice crisps cereal; it works well. We also left the chocolate chips out. In addition, this seemed to brown a little faster than the original recipe, so I gave it a stir 1/2 way through cooking and kept a close eye on it. It was done in about 30 minutes.


Enjoy!