Combine oats, almonds and coconut in a large bowl and set aside.
Combine the wet ingredients in a separate large bowl. If you have kitchen gloves or plastic baggies, cover your hands with them and for about 10 minutes (or until the oil is completely saturated into the sugar) massage the wet mixture. It should form into a molasses-type sugar mixture.
Add the wet mixture to the oat mixture and continue to coat the oats until completed covered.
Spray 2-3 cookie sheets with cooking spray and divide oat mixture evenly. Bake in the oven for 60 minutes total, but turning the oats every 20 minutes (so you will turn them 3 times).
Once they are browned and cool, add cranberries and store in an air-tight container.
I decided on this name for the cookie because I realized that as I was making them, I could have easily been making granola. But for some reason when baked as small round balls, it tastes oh-so-much better. If your a granola-maker and your baking cabinet is well-stocked, then you should have everything you need for these yummy make-shift-chocolate-laced-granola-oatmeal-type cookies. If your baking cabinet is lacking some, well then, its a great excuse to go out and purchase all those ingredients you’d been meaning to try anyway (ie spelt flour, chia seed, maple syrup…). Go ahead, try it.
Preheat the oven to 350 degrees. In a medium bowl, combine the oats, flour, salt, cinnamon, coconut, raisins, baking power and carob/chocolate chips. Stir until combined.
In a separate bowl, combine the chia + water, maple syrup, oil, almond butter, and vanilla and stir until blended. Add the wet ingredients to the dry and stir until combined.
Line a baking sheet with a cookie liner or grease baking sheet with Earth Balance. Spoon 1 tbsp balls of batter on cookie sheet and bake 7-9 minutes. Remove from oven and let them cool before enjoying.
The great thing about homemade granola is that 1)you cant really mess it up; unless you burn it liked Ive done a couple times 2) its quite simple to make to your liking ( using any sort of grain, nut and/or dried fruit you choose) and 3)its versatile; being a energy-packed breakfast, a healthy snack or a great on-the-go superfood. Ive been trying for a while now to master the perfect granola – one bursting with nutty flavors, an earthy crunch and with just enough sweetness. After some time, I think I figured it out! And it was all an ad-hoc urge I had at 9pm on a Friday night.
makes about 4 cups
2-3 cups of old fashioned whole oats
1/2 cup each of chopped (or smashed with a rolling pin) walnuts, almonds and/or pecans *I love nutty granola so for me I like alot of nuts, but depending on your taste and preference can opt for any variation
1/4 cup sunflower seeds and/or pumpkin seeds
1/2 dried cranberries or raisins
1/3 cup of shaved coconut
1 tsp cinnamon
1/4 cup coconut oil (sunflower or safflower will also work well)
1/3 cup of 100% natural maple syrup
1/2 tsp almond extract, coconut extract and vanilla extract (the coconut and almond extract are optional but I just put them in because I have them and thought it would be good).
*Like, I said – ‘granola’ is really just a medley of whatever grains, nuts, berries and spices you prefer. So use this as a basis to create what you choose to add. The key ingredients that make this recipe appealing is the maple syrup combined with the oil, which gives it a nice light hint of natural sweetness.
Preheat the oven to 350 degrees.
Mix all the dry ingredients together in a bowl and add cinnamon to taste.
On the stove top over low heat (or in a small bowl to nuke), mix together the oil, maple syrup, and extracts just until blended and warmed.
Combine the wet ingredients with the dry, making sure to coat all the mixture.
Spread mixture on a baking sheet and bake for about 20-25 minutes, while stirring and moving the mixture around every 5-10 minutes.
Once the granola is slightly browned, remove from oven and let cool. Store granola in air tight container.