Chef notes
My chocolate granola obsession has become a real problem. I don't remember when or why it began, but what started as a handful (or two, sometimes three) every day has, recently, been known to turn into almost an entire bag or batch of my homemade version. I prefer big clumps or granola, which means I usually end up with a cup or so of the smaller pieces, and this recipe is where I use them. Not only do these cookies make use of these finer pieces of granola and pack a ton of crunch, but I double down on the chocolate (I'm a firm believer that you can never have too much chocolate). The fact that a cookie can legitimately qualify as a healthy breakfast (and a quick grab-and-go one at that) always comes as welcome news to everyone in my house, especially the younger members.
Technique tips: The cookies can be formed into scoops and placed on parchment or silicone mat-lined baking sheets in the refrigerator for up to 2 days before baking, or frozen and placed in zip-top bags for up to 4 months. After baking, place the cooled cookies in airtight containers or labeled zip-top bags for up to 2 days at room temperature or refrigerate for up to 5 days. Or the cookies can be cooled and divided among glass jars or labeled freezer bags and frozen for up to 4 months.
Swap option: Use gluten-free oats.
Ingredients
- 2 cups old-fashioned oats
- 1 banana, mashed
- 1/4 cup pumpkin or apple butter
- 1 cup nut or seed butter (preferably almond, peanut, cashew or sun butter)
- 1/4 cup pure maple syrup, honey or agave nectar
- 1/4 cup unsweetened cacao powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 tablespoon chia or hemp seeds
- 1/2 cup granola, homemade or store-bought
- 1/2 cup semisweet or dark chocolate chips or chunks
Preparation
1.Preheat the oven to 325 F.
2.In the bowl of a standing mixer or in a large bowl if you're using a hand mixer, place the oats, banana, pumpkin butter, nut butter, maple syrup, cacao powder, cinnamon, salt and chia seeds. Mix until thoroughly combined and oats are no longer dry. Refrigerate the dough for 1 hour to overnight.
3.Scoop 1/4 cup portions onto a parchment or silicone mat-lined baking sheet, leaving space between them. Using your palm or the bottom of a glass, press the cookies down to make them about 1/2-inch thick.
4.Bake for 18 to 20 minutes or until slightly golden. Allow to cool on the baking sheet completely.
Excerpted from "Meal Prep Magic: Time-Saving Tricks for Stress-Free Cooking" by Catherine McCord. Text copyright © 2023 by Catherine McCord. Photography copyright © 2023 by Colin Price. Published by Abrams.
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