Purely Elizabeth Cookie Granola is already remarkably clean, using organic coconut oil instead of seed oils. The only improvements needed are replacing 'natural flavor' with real vanilla and chicory root fiber with whole food sources. This DIY version delivers the same cookie-dough taste with fresher ingredients and better value.
Based on: cookie granola
· Makes approximately 32 servings
· Serving: 1/3 cup (30g)
Why This Recipe is Seed Oil Free
Commercial cookie granola from purely elizabeth often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original cookie granola may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
450g (about 4.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing fiber, protein, and complex carbohydrates with chewy texture
Adds warm spice that complements the cookie-dough profile
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. The lower temperature ensures even browning without burning the coconut oil or almond butter. Position racks in the upper and lower thirds of the oven for optimal air circulation.
Step 2. In a large mixing bowl, combine 450g rolled oats, 45g oat flour, 25g coconut flour, 30g chia seeds, 2g cream of tartar, 2g baking soda, 3g sea salt, and 3g cinnamon. Whisk thoroughly for 2-3 minutes to ensure even distribution — the leavening agents need to be completely incorporated to create uniform texture. The mixture should look evenly speckled with no white patches of flour.
Step 3. In a medium saucepan over low heat, gently warm 90g coconut oil until just melted (about 2-3 minutes). Remove from heat and whisk in 65g almond butter until completely smooth — this may take 1-2 minutes of vigorous whisking. The mixture should be silky with no lumps. Add 70g coconut sugar, 45g maple syrup, and 8g vanilla extract, whisking until the sugar begins to dissolve, about 1 minute.
Step 4. Pour the warm wet ingredients over the dry mixture and stir with a large wooden spoon until every oat is coated and the mixture holds together when squeezed. The granola should look like cookie dough crumbles — if it seems too dry, add 1 tablespoon warm water; if too wet, add 1 tablespoon more oat flour. Let cool for 5 minutes, then fold in 85g chocolate chunks gently to prevent melting.
Step 5. Divide the mixture evenly between the two prepared baking sheets, spreading into an even layer about 1/2 inch thick. Use your hands to press it down firmly — this compression is crucial for forming good clusters. Bake for 18-22 minutes, rotating pans halfway through, until the edges are golden brown and the center is set but still slightly soft. The granola will continue cooking from residual heat.
Step 6. Remove from oven and let cool completely on the baking sheets for at least 45 minutes — resist the urge to stir while hot, as this breaks up the clusters. Once cool, break into bite-sized chunks with your hands. Store in an airtight container for up to 3 weeks, or freeze for up to 3 months. Serve 30g (about 1/3 cup) as a snack, over yogurt, or with milk as cereal.
Storage
Store in an airtight container at room temperature for up to 3 weeks. For maximum freshness, divide into smaller containers to minimize air exposure. Granola may soften in humid conditions — if this happens, re-crisp in a 250°F oven for 5-10 minutes. Freezes beautifully for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.58
Savings64%
Significant upfront investment ($110+ for all ingredients) but incredible long-term value. Most ingredients last for multiple batches — coconut oil alone makes 9 batches. The per-serving savings of $0.37 means the investment pays off after making just 3-4 batches.