The thing about blogs is that once a post moves off the homepage, you’re not so likely to find it again. Sure, blogs are searchable. But there’s that old adage: Out of sight, out of mind. Heck, even I have trouble keeping track of the recipes I’ve posted here.
So when I was browsing through some very long-ago posts and found this amazing recipe for cookie granola, I had to re-post it so you’ll see it again. It’s THAT good.
My friend and fellow food blogger Alison of Two of a Kind Cooks sort of invented this granola-cookie mashup (she calls it cranola), and was on a kick making different variations. If you’ve spent any time around here, you know that I’m a bit obsessed with granola (see my various granola recipes here, here and here). So Alison and I tossed this recipe back and forth in a kind of recipe tennis.
Seriously, you really have to make a batch … soon!
pecan cranberry chocolate cookie granola recipe
makes about 4 cups
½ cup chopped pecans, divided
½ cup granulated sugar
¼ cup coconut oil, room temperature
1 large egg
½ teaspoon vanilla extract
1 cup all-purpose (or white whole-wheat) flour
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2½ cups old-fashioned oats
¼ cup dried cranberries
¼ cup milk or semi-sweet chocolate chips
Store the cranola in an airtight container at room temperature for up to a week, if it lasts that long.