NEW VIDEO!! Granola that tastes like a peanut butter cookie, only no peanuts, no nuts, but SUNBUTTER which is SO good!!
Hi Guys! Its Thursday and I am already thinking about the weekend. Pete and I are taking off for LA for the weekend and my parents are graciously spending it with the girls. Anytime I take off, I try to think about what I can leave for the kids while I am gone.(Also I know that my dad likes something sweet to snack on when my mom is not looking!!)
And my favorite snack lately (for my dad and for the girls!) by far is this insanely addictive Sunflower Butter Cookie Granola. It tastes like a peanut butter cookie, only no peanuts, no nuts, but SUNBUTTER which is SO good!! And it’s all baked into granola- amazing by the handful or in a bowl with a little unsweetened coconut milk and some fresh berries. Either way it is just completely impossible to stop eating. And to stop thinking about. In fact, I am due to make another batch…..
- 5 cups gluten free oats
- 2 cups unsweetened shredded coconut
- 1 cup brown sugar
- 1 cup sunflower seed butter
- 1 cup maple syrup
- ½ cup coconut oil
- 1 tablespoon vanilla
- 2 teaspoons kosher salt
- ½ cup coconut coconut flakes
- Preheat the oven to 350 degrees.
- In a large bowl combine the oats and coconut.
- In a small saucepan combine the brown sugar, sunflower seed butter, maple syrup, coconut oil, vanilla and salt over medium low heat. Stir together until smooth and then add it to the oats and coconut. Stir well to coat and then transfer from the bowl onto a parchment lined sheet pan.
- Bake the granola at 350 degrees for 20 minutes and then stir and bake for another 15 minutes until golden brown. Let the granola cool before breaking up and storing in a Tupperware or Ziploc.
Print Recipe
I would like to have the recipe adjusted to make cookies with the ingredients.
This is so pretty!!
Thanks Sara!
Sounds like the perfect breakfast to me!
Such a perfect breakfast for the spring time! 🙂
This was great! Made it for breakfast today!
oh good! I hope you liked it!
Do you think cutting the sugar, maple syrup, and salt (since I’d be cutting the sugar) in half would dramatically affect this recipe? I usually try to use about half the sugar recommended in a lot of recipes, as I have developed less of a sweet tooth as I’ve gotten older (go figure). I’m not sure if it would affect the texture. This recipe sounds great and I love making granola.
Hi Shawn- absolutely go ahead and do that. This was very much dessert, and you could definitely cut the amounts- enjoy!
What is a serving size? What’s the total yield cup wise? I’m doing weight watchers and trying to point it out and it’s coming out extremely high, granola is usually 8-10 points per 3/4 cup. Yours is turning out around 40 🙂
Hey Christina, this made about 8 cups. You could definitely cut down on the syrup and sugar if you wanted to make this less points. There is no question that this was like dessert, definitely not a “healthy snack”!
Is brown rice syrup ok to substitute for maple syrup? I’m on a migraine prevention diet and maple syrup is not allowed. Thanks. 🙂
Absolutely Eve!
SUNFLOWER COOKIE GRANOLA?! I could probably eat an entire batch of this!
Heather!! O.M. Goodness! This is seriously the best, Knock-your-socks-off granola I’ve ever had!! Better than any store bought or recipes I’ve tried previously! Like, THE BEST. Period! This is definitely my go-to recipe now for granola. I also added some flax seeds and used butter since I didn’t have coconut oil. My kids helped me make it and they love it to. Thank you so much! I love your website, recipes, story, and dedication to your family. We over here are not gluten, dairy or allergy free but I frequent your beautiful website all the time. So inspirational. And you’re beautiful. Geesh. There’s nothing you can’t do!! Thanks again! Xoxo.
Cheers,
Chelsey