Cookie Butter Toffee Crunch Granola
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Ingredients
- 5 cups old-fashioned rolled oats
- 3 tablespoon Coconut Oil (or canola)
- 1/2 cup flax seeds
- 2/3 cup honey
- 3/4 cup Cookie Butter
- 2 teaspoon vanilla
- 1 teaspoon kosher salt
- 1 cup mini chocolate chips
- 2 cups Toffee Baking Bits
Instructions
- Heat oven to 275F rack in the middle.
- Line a 15×10” pan with parchment paper and set aside.
- Mix together the oats, flax seed, toffee chunks and salt in a large bowl.
- In a saucepan over low heat, mix the coconut oil, honey and cookie butter. Stir constantly until the mixture is smooth and pourable.
- Add in the vanilla extract, remove from heat and stir until well combined.
- Pour cookie butter mixture over the oats and mix well with a sturdy wooden spoon.
- Spread granola on the baking sheet pressing down with a rubber spatula.
- Bake for 20 minutes the remove from oven and stir the granola while it’s on the baking sheet.
- Bake for another 15 minutes and stir again.
- Bake for an additional 15-20 minutes.
- Remove from oven and allow to cool. The mixture will be soft and chewy but will become crispy as it cools.
- After the granola is completely cool, stir in the chocolate chips.
- Store in an airtight container.