Let me start by saying, this is not a healthier version of my favorite granola. That is obvious by the title, right? But, that is definitely not the point of this recipe! The main point of this recipe is to make an ordinary breakfast something truly celebratory for the holiday season. And, of course, it is very yummy.
Christmas Cookie Granola
Mix together in a large bowl:
6 c. rolled oats (or 4 c. rolled oats and 2 c. puffed brown rice)
1 c. chopped nuts
1 c. dried, unsweetened, coconut
In a medium sauce pan:
Melt 1 stick of butter
1/2 cup of honey or real maple syrup
1/3 cup water
2 tsp. vanilla
1 tsp. almond extract (if it works with your cookies)
After your cooked granola is cooled:
1 – 2 c. (or more if you are feeling really festive :)) Christmas Cookie crumbles (Just take which ever Christmas cookie you are willing to sacrifice for making granola :), and pulse it in your food processor until you have crumbles the size you like)
Preheat your oven to 300 degrees. Dump the wet ingredients into the dry (but not the cookies, yet), and mix until everything is combined. Pour the granola into a 9 x 13 pan. Cook your granola for about an hour, stirring every ten minutes (set a timer to remind yourself, or you will have very unevenly cooked granola). Turn the oven off, and leave the granola inside to cool and crisp. When your granola is cool, add in your cookie crumbles and store in an airtight container.
This makes quite a bit of granola, so if you will want to cut the recipe in half if you are feeding fewer people than me :).
You can eat this like cereal, by itself with milk. You could also sprinkle it on your yogurt or over ice cream for a dessert. I plan to use some as a topping for a Peach Raspberry Cobbler I will be making for breakfast this week.
If you have never made granola before, Katie at Kitchen Stewardship has fabulous step-by-step instructions with pictures here.