Peanut Butter Cookie Granola

(36)
  18 reviews

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

Directions

  1. 1 Let cookie dough stand at room temperature 10 minutes to soften.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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