Oatmeal Raisin Cookie Granola

This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesday, and Wheatless Wednesday.

Okay, so you’re laughing and saying “boy, that Shirley really is on a cookie kick.” Well, not really … bear with me. This Oatmeal Raisin Cookie Granola that I’m sharing today is a healthier treat that I first made for our camping trip a few weeks ago. It’s actually the result of a somewhat failed recipe, or accident if you will, but a very happy one. The results were so good in fact that I purposely made this recipe this past weekend for our weekend camping, with a few more tweaks to make the recipe healthier. The initial accident has turned into a favorite recipe—”new and improved” granola.

Here’s what happened. After I made the Almond Peanut Butter Cookies that delightfully transformed to Cookie S’mores, I made a second batch of cookies—Mr. GFE’s favorite cookies, Flourless Oatmeal Raisin Cookies. I had just enough Gifts of Nature Rolled Oats left to make my Flourless Oatmeal Cookies and just added in some finely chopped raisins to the cookie dough. I chilled the dough while the other Almond Peanut Butter Cookies were baking. Then I dropped the cookies onto my parchment-lined cookie sheets as required and set my timer. As the timer went off and I pulled out the baking sheets, I saw that something was not as it should be. My cookies had spread some, but were not baked. In fact, my oven was barely warm. Ah ha. I realized that out of habit, I had turned off the oven after taking out the first batch of cookies. I was already behind schedule with baking first thing in the morning before we were leaving to go camping. (It was the second of two very hot days, and I preferred to leave a hot house rather than deal with one the previous evening.) So I took a deep breath, turned the oven back on, and set the timer for 5 more minutes. When the timer went off, the cookies were still not quite done. So I baked them a couple of few minutes more. This time when I removed them from the oven, they looked done. However, when I used a spatula to lift them from the cookie sheet, they fell apart a bit as I removed them to cool. A moment of inspiration hit. Or was it desperation? (Admittedly, sometimes there’s not much separating the two when you are baking cookies before driving two hours to meet friends who might already be there waiting for you. Just sayin’.) Anyway, I thought, why not use the cookie pieces to make granola? So I broke all the cookies into small pieces and immediately stirred in several different nuts and seeds. Because the cookie pieces were still very warm and a bit gooey, some of the nuts and seeds clumped together a bit. The naturally caramelized edges of the cookies added a very pleasant element to the granola.  In fact, the taste and texture was just right for granola. Mr. GFE was not disappointed at all to be presented with Oatmeal Raisin Cookie Granola versus actual Oatmeal Raisin Cookies.

We munched on this tasty granola on the way to our property and when I popped open the lid of the tin later when our friends showed up, they couldn’t stop eating this granola either. I told them what had happened and they agreed it was the kind of accident that everyone should have. Honestly, I may never make granola another way. One only has to stir the ingredients together at the end of the process versus stirring every few minutes when baking all the granola ingredients in the oven. Plus, the nuts and seeds don’t really need baking with the oats. The sunflower seeds I used were already dry roasted, but even raw ones would probably taste just fine. Other dried fruit would also make a great addition. Now going to the trouble to make individual cookies to later break them up and add to granola does seem a like more trouble than necessary, but it’s worth it! I did try an easier, alternative method (see notes), but far prefer this version shown below.

Oatmeal Raisin Cookie Granola
(Click here for a printable version of this recipe.)

One batch of still hot, slightly underdone Flourless Oatmeal (Raisin) Cookies, broken into smallish pieces
One cup of sunflower or other seeds (e.g., chia seeds, pumpkin seeds)
One cup of walnut halves/pieces
One cup of pecan halves/pieces
One cup of almonds (raw or dry roasted, salted)
Flavorings and spices, if desired or needed, such as cinnamon, nutmeg, vanilla, etc., if needed. (I didn’t need any when using the Flourless Oatmeal (Raisin) Cookies; see notes.)

Make Flourless Oatmeal (Raisin) Cookies recipe as directed, but do not bake the full time. Remove from oven right before baking time is complete. You want the cookies to still be fairly pliable.

Break into pieces.

Immediately stir in seeds and nuts.

Store in airtight container like a cookie tin or very large glass jar with screw-on lid. This granola is great for a camping trip, hike, or breakfast or snacking at home—enjoy!

(Shirley’s Notes: I did try making this granola without making individual cookies to speed up the process a bit. Plus, I wanted to use quinoa flakes and make these dairy free by using coconut oil. So this past weekend, I used the Flourless Oatmeal Cookies recipe, substituting quinoa flakes for oats, substituting coconut oil for butter, and spreading the dough onto the parchment-lined baking sheet in a thin layer like one would for cookie bars. I took the bar cookies out of the oven before the baking time was completed and lifted all out with a spatula. Then I broke up the pieces and mixed in the nuts and seeds as I had with the Flourless Oatmeal (Raisin) Cookies before. This version was still good and more nutritious given the quinoa component, but  with the cookie pieces not having been baked as individual cookies, there were very few caramelized edges and the cookies crumbled into fairly small pieces. So, the results were not quite as appealing to our taste buds. Therefore, I recommend baking the cookies as individual cookies versus cookie bars. I also recommend adding spices and flavorings like cinnamon, nutmeg, vanilla, etc., if needed. The quinoa flakes offered a much stronger flavor and needed something to balance that.  I’ve used both raw and dry roasted/salted nuts with success although I rather prefer some of the nuts/seeds to be slightly salted for a delightful sweet-salty combo.)

Shirley
Not just gf, but gfe!

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Comments

33 Responses to “Oatmeal Raisin Cookie Granola”

  1. Kim @ Cook It Allergy Free on October 19th, 2010 10:48 am

    Shirley, I love this! I have a similar story on how my pumpkin vanilla granola came to be (will post one of these days). It was a batch of granola bars gone bad, so I just crumbled them up and placed them on a baking sheet to toast up a little more, and viola, my kids new favorite granola. LOL
    This one looks like it would be sooo delicious. I think if I make this one, by pumpkin vanilla granola will be taking a back burner. Hehe!

    • Shirley on October 20th, 2010 9:38 pm

      Hey Kim–Oooh, that mistake sounds like a great one, too … especially this time of year! There’s probably room for both of our granola flavors. :-) I know I’ll be looking forward to that post and the recipe!

      I can’t remember any time that I’ve had a “failure” that didn’t turn into something else great, even if it was just a cookie crumb pie crust. ;-) Reinvention/repurposing is fun!

      xo,
      Shirley

  2. Kristina @ spabettie on October 19th, 2010 10:49 am

    genius… way to ‘save’ the cookies!! :D this looks SO good!

    • Shirley on October 20th, 2010 9:39 pm

      Hey Kristina–Thanks! This granola is tasty and pretty healthy, too. :-)

      Hugs,
      Shirley

  3. glutenfreeforgood on October 19th, 2010 11:03 am

    Well, you’ve done it once again. Brilliant move and flourless no less! You really are the queen of flourless baking. I love the idea of saving the day by recycling your cookies. I’m a huge fan of granola (AKA trail mix, etc.), so I’ll save this tip of yours for future mixes. I love bringing a big batch of granola when I travel. It makes for great snacks and wonderful breakfasts in hotel rooms (those “free” breakfast buffets are out of the question for people with gluten issues). I also pack a couple of small boxes of organic rice milk, then ask the kitchen for a bowl and spoon. It works great and I can have breakfast whenever my heart desires (4:30 AM, maybe). =) Love this post, Shirley.
    Peace, love and gluten-free granola!
    Melissa
    xo

    • Shirley on October 20th, 2010 10:34 pm

      Hi Melissa–I knew you’d like this recipe! I can just imaging you enjoying this granola, uh I mean trail mix, on one of your backpacking adventures or hotel trips as you mentioned. :-) Thanks for offering your input on how to make the hotel room stays more “doable”for those of us who are gluten free or gf/df. It always helps to hear these little tips as we forget them from time to time! 4:30 am … now you didn’t have to mention that. I klnow I need to go to bed now … power of persuasion. ;-)

      xo,
      Shirley

  4. Lexie on October 19th, 2010 12:33 pm

    Shirley … Yummer! I am getting bored with plain old granola. Kids will totally buy into this one with the word “cookie” in it :)

    • Shirley on October 20th, 2010 10:36 pm

      Hi Lexie–Yes, the word “cookie” translates to instant goodness, doesn’t it? I hope you and the kids enjoy it!

      Hugs,
      Shirley

  5. Tia on October 19th, 2010 12:57 pm

    Two things, Shirley.

    First, this sounds so yummy. I love the idea of not cooking the nuts. I prefer raw. That whole good-nut-fats-go-rancid thing. But we also love granola. Especially in the winter time.

    Second, I love the way your email cut this post off at just the perfect moment. “As the timer went…” I just had to click right away to find out what happened. Like a mystery novel. :P

    xoxo,
    Tia :P

    • Shirley on October 20th, 2010 10:42 pm

      Hey, Tia–That’s tooo funny that Feedburner left you at such a good place in my post! Yes, most of my nuts and seeds were raw and, of course, all of them can easily be added raw. This granola is very tasty … enjoy, dear. :-)

      xo,
      Shirley

  6. Erin Elberson on October 19th, 2010 9:09 pm

    Sounds awesome! I am a big fan of “chunky” granola, and this is the perfect opportunity to make it as chunky as I want!

    • Shirley on October 20th, 2010 10:45 pm

      Hey there married lady (isn’t that a line from a show?)!–Thanks so much. :-) Yes, we are kindred chunky, crunchy granola spirits. :-) I just kept adding nuts and seeds until I liked the looks of my granola. ;-)

      Hugs,
      Shirley

  7. Alea on October 20th, 2010 9:17 am

    What a hppy accident. I love how you recovered from it and created a new family favorite. This sounds delicious – I can’t wait to give it a try!

    • Shirley on October 20th, 2010 10:49 pm

      Hi Alea–Thanks! I’ve learned to think on my feet over the years. LOL So just about everything is salvageable or reinvented somehow when occasional “accidents” happen. Please let me know if you do try this granola out. I’ll look forward to your version!

      Shirley

  8. Linda on October 20th, 2010 10:32 am

    What a great idea, Shirley! I’m sure that granola is delicious and addictive. I’m thinking it would make a good snack for my 19 yo to take to school.

    • Shirley on October 20th, 2010 10:50 pm

      Hi Linda!–Thanks! The caramelized edges and built-in chewiness of the cookies make this granola tops in my book. ;-) It would make a great school snack for a college student. :-)

      Shirley

  9. Debi on October 20th, 2010 5:13 pm

    Awesome, Shirley! A testament that “failures” don’t have to be failures. :)

    • Shirley on October 20th, 2010 10:54 pm

      Hi Debi–Don’t they say that failures are just another way of finding out a way you don’t want to do something? Edison had thousands of those, right?

      Hope you’re getting settled into your new abode nicely! xoxo,
      Shirley

  10. Chelsey on October 20th, 2010 6:29 pm

    Accidents can sometimes be the best luck ever! I love oatmeal cookies, epecially the chewy raisins…So good! I bet your friends didn’t mind you being late one bit with all the goodies you had in tow. Tummy bribes!

    • Shirley on October 20th, 2010 10:58 pm

      Chelsey– :-) Tummy bribes … love that! We didn’t actually end up being later than our friends, but the pressure was on. ;-)

      Hugs,
      Shirley

  11. Sophie on October 21st, 2010 2:26 am

    What a good come out for an accident! The granola looks to die for,…really!

    • Shirley on October 21st, 2010 8:24 pm

      Hi Sophie–My super positive foodie friend! Thanks so much for the enthusiasm. :-) Yes, happy accidents rock in the kitchen! ;-)

      Hugsss,
      Shirley

  12. carrie @ gingerlemongirl.com on October 21st, 2010 8:49 am

    Love recipes that happen out of kitchen accidents! Those are the best and can be absolute favorites!! I bet it smells heavenly!! I haven’t made granola in ages!!

    • Shirley on October 21st, 2010 8:26 pm

      Hi Carrie–Hmmm, your comment gives me an idea … will have to mull it over. Thanks so much for your comment! Yes, it smells and tastes delish. :-) I bet you could make some fabulous granola—accidental or not! ;-)

      Hugs,
      Shirley

  13. Ricki on October 26th, 2010 10:38 am

    Shirley, this sounds entirely, totally and completely fantastic! And you know what they say–there are no mistakes in cooking, only new recipes! ;) You have proven the adage with this phenomenal granola, which I now MUST TRY!

    • Shirley on October 26th, 2010 12:19 pm

      Hi Ricki–Yes, I’ve come to embrace that thinking … love making mistakes in my kitchen! Otherwise, it can be “same old, same old”! ;-)

      Can’t wait to see how your cookie granola comes out! :-)
      Shirley

  14. Alta on October 27th, 2010 4:53 pm

    I love happy accident recipes! This sounds awesome.

    • Shirley on October 28th, 2010 10:26 am

      Hi Alta–I’m glad you commented on this recipe to remind me of a happy accident! There was no happiness in my kitchen the other day … just unfortunate accidents. LOL

      I do love this granola!
      Shirley

  15. nicola @ gfreemom on December 20th, 2010 4:41 am

    Am totally inspired to make granola now. This recipe is fantastic and looks mouthwatering… Just when I’d mastered granola bars. ;-)

    • Shirley on December 20th, 2010 7:57 am

      Hi Nicola–Honey, since you made those beautiful granola bars, making homeade granola will be a piece of cake … or, a cookie! LOL I may never be able to go back to regular granola after cookie granola. ;-)

      Hugsss,
      Shirley

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