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Peanut Butter Cookie Granola

(36)
  18 reviews
  • 15 min prep time
  • 1 hr 10 min total time
  • 10 ingredients
  • 22 servings
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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.

Bake-Off® Contest 44, 2010
Wanda Riley
Roxie, Mississippi

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
18%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
110mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
10%
Sugars
13g
13%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2010
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