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Bake-Off® Contest 44, 2010
Roxie, Mississippi

Peanut Butter Cookie Granola

Pillsbury® refrigerated peanut butter cookie dough gives a tasty new twist to this simple granola mix that makes a perfect snack, breakfast on the go or topping for yogurt or ice cream.

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  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 22
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1/2
teaspoon ground cinnamon
2 1/2
cups old-fashioned oats
1
cup sliced almonds
1
cup chopped pecans
1
cup flaked coconut
1/3
cup raisins
1/3
cup sweetened dried cranberries
1/2
cup mini chips semi-sweet chocolate
1/2
cup peanut butter chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, heat oven to 325°F. Line 2 large cookie sheets with sides with nonstick foil or cooking parchment paper. In large bowl, mix cookie dough and cinnamon. Add oats, almonds, pecans, coconut, raisins and cranberries; knead into dough until well blended. Crumble mixture evenly on cookie sheets.
  • 3 Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes.
  • 4 Break granola into smaller pieces if necessary. In large bowl, mix granola, chocolate chips and peanut butter chips. Store in large resealable food-storage plastic bag, or store in 1/2-cup amounts in small food-storage bags for ready-to-go snacks. Store up to 3 days.
  • 1 Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, heat oven to 325°F. Line 2 large cookie sheets with sides with nonstick foil or cooking parchment paper. In large bowl, mix cookie dough and cinnamon. Add oats, almonds, pecans, coconut, raisins and cranberries; knead into dough until well blended. Crumble mixture evenly on cookie sheets.
  • 3 Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes.
  • 4 Break granola into smaller pieces if necessary. In large bowl, mix granola, chocolate chips and peanut butter chips. Store in large resealable food-storage plastic bag, or store in 1/2-cup amounts in small food-storage bags for ready-to-go snacks. Store up to 3 days.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
110mg
110%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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