This cookies and cream granola is the ultimate crunchy snack. It tastes just like your favorite cookies and is wonderfully satisfying — perfect stirred into yogurt, poured over milk, or enjoyed by the handful.
I’ve got the perfect weekend project for you to try.
This cookies and cream granola makes a fantastic breakfast or snack: super crunchy and packed with hearty oats and almonds, with a cookie-like flavor that keeps you coming back for more.
I could eat this every week — it really is that good.
Quick note
I share occasional sneak-peek recipes in my Substack newsletter. Many of the blog recipes were photographed months before they appear here, but newsletter subscribers sometimes get early access to recipes I can’t wait to share.
I first shared this granola months ago and the response has been enthusiastic ever since. People tell me it’s their new favorite granola and that they’ve made it multiple times — and I don’t blame them.
We’re going to add cookies to granola — yes, really — and it’s delicious. The goal was to recreate the cookies-and-cream granola many of us loved from store brands, but without making it as overly sweet as eating cookies straight. The result tastes like cookies, but behaves like granola: crunchy, scoopable, and perfect mixed into bowls or eaten alone.
I keep the base simple and familiar: old-fashioned rolled oats, big flaked coconut, sliced almonds, hemp hearts, and a touch of cocoa powder to bring the chocolate-cookie flavor. The cocoa is the small addition that makes the granola distinctly cookies-and-cream without going overboard.
To keep the cookie element balanced, I use Oreo Thins crushed into the granola once it’s mostly cooled. I also add mini white chocolate chips — I like the vanilla flavor they provide because, when slightly melty, they echo the creamy center of an Oreo without adding too much sweetness.
This is a treat that will likely become your go-to granola. It’s crunchy, chocolatey, and pleasantly cookie-like while still feeling like a cereal or snack.
Cookies and Cream Granola
Cookies and Cream Granola
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Ingredients
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes
- ¼ cup ground flaxseed
- ¼ cup hemp hearts
- 2 tablespoons cocoa powder
- 2 ½ teaspoons kosher salt
- ½ cup brown sugar
- ½ cup butter or avocado oil
- ⅓ cup maple syrup
- 10 Oreo Thins, chopped
- 1 cup mini white chocolate chips
- Optional: mini Oreos, for extra cookie pieces
Instructions
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Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. In a large bowl, combine the oats, sliced almonds, coconut flakes, ground flaxseed, hemp hearts, cocoa powder, and salt.
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In a small saucepan, warm the butter (or avocado oil), brown sugar, and maple syrup over low heat, whisking until the sugar dissolves. Remove from heat.
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Pour the warm syrup mixture over the dry ingredients and stir until everything is evenly coated.
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Spread the granola in an even layer on the prepared baking sheet. Bake for about 30 minutes, tossing the granola twice during baking to encourage even toasting. Remove from the oven and toss again, then allow it to cool for about 15 minutes.
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When the granola is mostly cooled, stir in half the mini white chocolate chips and the chopped Oreo Thins. Let the mixture cool completely, then add the remaining white chocolate chips so they stay intact. Store in an airtight container for up to two weeks.
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