Samoa Cookie Granola

Coconut, caramel and chocolaty granola. This delicious granola is inspired by the flavours of Samoa cookies.

I have had this idea for a while now to make cookie inspired granolas, but still keeping them 'healthier' than most store-bought granolas.

Perhaps I should start a Cookie Inspired Granola series. What do you think?

SO, WHAT ARE SAMOA COOKIES

If you are not familiar with them, Samoa cookies are a crisp shortbread-like biscuit, topped with coconut, caramel and drizzled with chocolate. They are a classic Girl Scout cookie.

The flavours are the perfect inspiration for a cookie granola.

MAKE IT GRANOLA

As you might already know, I like keeping my granola as healthy as possible without compromising on the taste.

To get the caramel flavour, without actually using caramel, I added a few chopped Medjool dates as they do taste like caramel. The granola itself is not too sweet as I wanted to make sure there is a good balance of sweetness.

TO MAKE THIS COOKIE INSPIRED GRANOLA

YOU WILL NEED

Old fashioned rolled oats. Gluten-free certified if needed.
Desiccated coconut
Toasted coconut chips
Maple syrup or date syrup
soft Medjool dates
vegan dark chocolate chips
coconut oil, preferable cold-pressed and organic
sunflower seeds
flaxseeds (optional)

EASY TO MAKE

Making the granola is really simple and a lot easier than you might think.

In this recipe the rolled oats is mixed with maple or date syrup, coconut oil, sunflower seeds and desiccated coconut and toasted in the oven until golden and crunchy.

Once the granola is golden to your liking, remove it from them oven. Whilst the granola is still warm I sprinkle chocolate chips so they melt into the granola - Delicious!

I also add the chopped dates and the toasted coconut chips only after the granola is done. I do this as I don't want the dates to go dry and chewy and I also don't want the coconut chips to burn.

That being said, if you are using untoasted coconut chips, perhaps add them to the granola for the last 5-ish minutes whilst the granola is still in the oven.... just to get that toasted flavour.

Once the granola has cooled completely, transfer it into an airtight container and enjoy over the next few days. I find the granola can keep easily for about 2 weeks, if stored correctly.

Samoa cookie inspired granola in a bowl on a pink background

If you love making granola from scratch, here are

SERVES 3 - 4

TIME: about 30 min

INGREDIENTS

150g rolled oats
25g coconut oil, melted
40g maple syrup or date syrup
15g desiccated coconut
5- 6 large Medjool dates, pit removed and roughly chopped
30g vegan chocolate chips
3 tbsp toasted coconut chips
a generous pinch of sea salt
1 tsp vanilla extract
2 tbsp sunflower seeds (optional)

INSTRUCTIONS

Preheat the oven to 180C and prepare a baking tray.
Heat the coconut oil to melt. Add the maple syrup, vanilla and sea salt. Mix to combine.
In a mixing bowl add the oats, sunflower seeds and desiccated coconut and pour the maple syrup mixture over. Mix well.
Transfer to the prepared baking tray, spread out evenly and bake in the preheated oven for 15 - 18 minutes or until golden. Stir halfway through the baking time.
Once golden, remove the oven, sprinkle with the chopped dates, chocolate chips and toasted coconut chips.
Let it cool completely before storing in an airtight container.