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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Servings 22

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( 34 ) Ratings

34 Ratings

5 Stars 11%

4 Stars 13%

3 Stars

2 Stars

1 Stars

Member Reviews ( 16 )

67970d1e-b1b8-460e-a161-0eb23b2b0d37

Bake-Off® Contest 44, 2010

Wanda Riley

Roxie, Mississippi

ingredients 10
Prep Time 15 min
Total Time 1 hr 10 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

1/2: teaspoon McCormick® Ground Cinnamon

2 1/2: cups old-fashioned oats

1: cup Fisher® Chef’s Naturals® Natural Sliced Almonds

1: cup Fisher® Chef's Naturals® Chopped Pecans

1: cup flaked coconut

1/3: cup raisins

1/3: cup sweetened dried cranberries

1/2: cup Hershey’s® mini chips semi-sweet chocolate

1/2: cup Reese's® peanut butter chips

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Cathy2gkids

report Posted May. 3, 2013 11:43 AM

My family loves this recipe! I have passed it on to several people.

kevkat98304

report Posted Nov. 14, 2012 10:15 AM

has anybody tried this with homemade peanut butter cookie dough

Patty30

report Posted Sep. 30, 2011 12:36 PM

Great recipe expecially for peanut lovers. I also added extra chips. Unfortunately I broke it up to much while stirring but it was still excellent just in smaller pieces. An excellent compliment to ice cream, fruit salad, and cottage cheese. A definate "do over"!

Luvchele21

report Posted May. 14, 2011 10:04 PM

My whole family loved this recipe. Especially my husband!! I couldn't find the roll of peanut butter cookie dough, so I used the one that comes in a big square and is already pre-cut & has chunks of peanuts and peanut chips in it. It was sooooooo good!! Next time I will add more cranberries to it. You can't go wrong with any addition or substitution you make to this recipe. I will keep this recipe in my recipe folder forever!

ChocolateLover77

report Posted Feb. 24, 2011 12:06 PM

I loved this recipe!! It was so easy and the granola was delicious. I added in a little extra peanut butter and chocolate chips, but kept the rest of the recipe the same. It came out great! I would certainly make this again!