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A sweet and salty granola inspired by chocolate chip cookies, featuring rolled oats, oat flour, coconut sugar, coconut oil, maple syrup, mini chocolate chips, and a sprinkle of flaky sea salt for a crunchy, irresistible snack that’s naturally gluten-free and vegan.

  • Total Time: 30 minutes
  • Yield: Approximately 3 cups 1x

Ingredients

Scale
  • 1 ½ cups rolled oats (use certified gluten-free if necessary)
  • ½ cup oat flour (use certified gluten-free if necessary)
  • ¼ cup coconut sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • ⅓ cup mini chocolate chips (dairy-free for vegan option)
  • 1 teaspoon coarse unrefined sea salt

Instructions

  1. Preheat oven to 325°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine rolled oats, oat flour, coconut sugar, baking soda, and ground cinnamon.
  3. Stir in melted coconut oil and maple syrup until the oats are evenly coated and the mixture starts to clump.
  4. Let the mixture cool for a few minutes.
  5. Gently fold in mini chocolate chips (or skip this and add chips after cooling if you want them unmelted).
  6. Spread the granola mixture evenly on the prepared baking sheet and press firmly with a spatula or your hands to form large clusters.
  7. Sprinkle coarse unrefined sea salt evenly over the top.
  8. Bake at 325°F for 20 minutes without stirring, until the edges are golden and crisp.
  9. Cool the granola completely on the baking sheet.
  10. Break the cooled granola into chunky clusters (if you skipped adding chips before baking, fold mini chocolate chips into the cooled granola now).

Notes

Press the granola firmly on the baking sheet and avoid stirring during baking to create large clusters., Allow granola to cool completely before breaking it apart to keep clusters intact., Add mini chocolate chips after baking if you prefer them unmelted; baking them in gives a gooey texture., Use mini chocolate chips for even distribution; choose dairy-free chips to keep the recipe vegan., Line baking sheet with parchment or silicone mat for easier cleanup and intact clusters., To re-crisp softened granola, warm in a 300°F oven for 5 to 8 minutes and cool completely., Make oat flour by pulsing rolled oats in a blender or food processor until fine., Adjust sea salt to taste, adding more after baking if desired., Store granola in an airtight container at room temperature for up to 10 days or freeze up to 3 months., Bring frozen granola to room temperature before serving and re-crisp in the oven if needed.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1/4 cup
  • Calories: Approximately 150 calories per 1/4 cup serving
  • Fat: 8 grams per serving
  • Carbohydrates: 18 grams per serving
  • Protein: 2 grams per serving