Oreo Granola

I’m all about dessert inspired breakfasts – whether it’s nutella nice cream, a bowl of creamy chocolate oats or my favourite rocky road nice cream bowl and why should your granola be boring too? This peanut butter Oreo granola is the ultimate way to top your breakfast bowl – featuring a mix oats, nuts and seeds baked until crunchy in a sweet peanut butter coating and laced with crushed oreos alongside bites of sweet, gooey dates – this granola is a pretty decent reason to get out of bed in the morning.

This Oreo granola is one of the many reasons why 1. Breakfast is my favourite meal of the day and 2. Granola remains my favourite thing to bake. I absolutely love Oreo’s so you can imagine that I’m pretty pleased with the fact that they’re one of the foods that fall in to the accidentally Vegan category. And why restrict that enjoyment to dessert, when you can incorporate them in to breakfast to?

Since making a batch of Biscoff granola and becoming completely obsessed, I knew that I had to create an Oreo version and now I’m completely and utterly torn between which is my favourite. All I am certain of is that incorporating biscuits in to breakfast is a pretty good way to start the day.

And as if Oreo granola alone wasn’t enough, adding peanut butter in to the mix somehow manages to make this granola even more delicious and helps to stick everything together, creating mini clusters of Oreo, oats and nuts all infused with peanut butter, which are so addictive.

This granola might not be gluten or refined sugar free, but it’s damn right delicious and that’s all that matters. Everything from the crunchy baked nuts to the Oreo chunks and sticky dates marries together to make this granola the absolute dream. But a word of warning that it’s so addictive that one batch definitely won’t last you long!

I used original Oreo’s for this recipe – in fact I actually use Aldi’s own brand version because not only are they cheaper, but they taste just as good. You could however always experiment with their other flavours too – the coconut thins or cool mint flavours would be ideal or you can opt for the strawberry cheesecake or peanut butter flavours as well. Although I’ve definitely got my eye on the brownie batter ones for my next batch – whichever you choose, this granola is sure to add an extra indulgent twist to your breakfast bowl.

I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.

Ingredients

  • 1 and 1/2 cups jumbo rolled oats
  • 1/2 cup rolled oats
  • 2 tbsps pumpkin seeds
  • 1/2 cup nuts – I used a mix of almonds and cashews
  • 1 x 154g pack of Oreo’s
  • 1/2 cup medjool dates
  • 1 tsp cinnamon
  • 1 tbsp vanilla protein powder (or sub 1 tsp vanilla extract)
  • 5 tbsps coconut oil
  • 2 tbsps maple syrup
  • 3 tbsps peanut butter

Method

  1. Pre heat the oven to gas mark 4 and line a large baking tray with grease-proof paper.
  2. Add the oats, nuts, seeds, cinnamon and vanilla protein powder or extract to a mixing bowl and stir until fully combined.
  3. Add half of the packet of Oreo’s to a blender or food processor and blitz until they form a fine crumb. Add this in to the mixing bowl along with the other ingredients and stir until combined.
  4. Add the remaining Oreo’s to the blender and blitz until broken up, but still chunky. Alternatively you could use your hands to crush them. Once broken up, add them to the mixing bowl and stir well.
  5. Add the coconut oil to a small pan and set over a low heat until fully melted. Once melted, remove from the heat and stir in the maple syrup and peanut butter until fully combined.
  6. Once everything is mixed together, pour over the dry ingredients and mix well, ensuring that everything is fully coated.
  7. Transfer the granola to the lined baking tray and place in the center of the oven for 25-35 minutes until golden brown and fragrant. Make sure that you give it a good stir every 5-10 minutes to ensure that it bakes evenly and doesn’t burn.
  8. Remove from the oven and allow to cool fully before adding the chopped dates. Transfer to an airtight container where it will keep for up to 6 weeks. Enjoy!
  9. This granola makes the perfect topping for my rocky road nice cream bowl or classic chocolate protein nice cream, but it’s equally as delicious served with chilled almond milk or as a snack straight from the jar.

If you liked this recipe then why not try my No Bake Oreo Fudge Brownies or Vanilla Protein Nice Cream.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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